Side Pannel
Cumberland House Bread Pudding with Whiskey Sauce
Cumberland House Bread Pudding with Whiskey Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ---Custard Mix---
- 8 lg Eggs
- 2 c Granulated sugar
- 1 ts Salt
- 5 1/2 c Milk
- 1 ts Vanilla extract
- ---Pudding---
- 1/2 lb Stale French bread
- 4 oz Butter; melted
- 1/2 c Toasted pecans
- Custard mix; (as above)
- ---Whiskey Sauce---
- 8 oz Butter; melted
- 2 c Powdered sugar
- 2 Extra large eggs
- 2 tb Whiskey
Directions
Custard Mix: Blend eggs, salt and sugar lightly with wire whisk. Add
vanilla and milk. Blend and strain. Set aside.
Pudding: Break French bread into medium pieces. Add pecans and melted
butter. Arrange in a 9- x 13-inch baking dish. Pour custard mix over bread
pieces.
To bake, place the baking dish in a larger pan to creat a double boiler
effect. Place a small amount of water in the bottom pan. Bake at 350° F for
50 to 60 minutes. Test by inserting a knife blade into the center of the
pudding.
Whiskey Sauce: Melt butter. Whip in powdered sugar. Fold in eggs. Add
whiskey. Serve warm over bread pudding.
vanilla and milk. Blend and strain. Set aside.
Pudding: Break French bread into medium pieces. Add pecans and melted
butter. Arrange in a 9- x 13-inch baking dish. Pour custard mix over bread
pieces.
To bake, place the baking dish in a larger pan to creat a double boiler
effect. Place a small amount of water in the bottom pan. Bake at 350° F for
50 to 60 minutes. Test by inserting a knife blade into the center of the
pudding.
Whiskey Sauce: Melt butter. Whip in powdered sugar. Fold in eggs. Add
whiskey. Serve warm over bread pudding.
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