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Lazarus Bread Pudding with Whiskey Sauce

 
Lazarus Bread Pudding with Whiskey Sauce
716

Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.

Yield

12

servings

Prep

35

min

Cook

25

min

Ready

60

min

 

Ingredients

¾ pound bread
french or sourdough
¼ cup pecans
toasted
4 ounces butter
melted
Custard mix
2 cups sugar
1 teaspoon salt
8 large eggs
large
5 ½ cups milk
1 teaspoon vanilla extract
Whiskey sauce
8 ounces butter
melted
2 cups powdered sugar
2 large egg yolks
beaten well
1 ounce whiskey

Directions

HOW TO MAKE BREAD PUDDING

Break bread into medium pieces, or roughly 1 inch (2 ½ cm) cubes. Add the pecans and toss with the melted butter. Arrange in a buttered 9 by 13-inch (23 by 33 cm) baking dish.

In a bowl, blend the eggs, salt, and sugar lightly with wire whip. Add the vanilla extract and milk. Blend and strain. Pour over the bread and nuts in pan.

Bake at 350℉ (180℃) in a pan of boiling water (filled about 1/2 way up the sides) for 30 to 40 minutes. Test with a knife.

Allow time to cool and let the custard set up.

WHISKEY SAUCE

Melt the butter. Whip in sifted powdered sugar. Fold in eggs and whisk constantly over low heat until thick enough to coat the back of a spoon. Be careful not to allow the eggs to heat up and scramble! Whisk in the whiskey.

HOW TO SERVE BREAD PUDDING

Scoop out portions onto serving plates. Serve the whiskey sauce for bread pudding warm at tableside, dividing sauce evenly over each serving.

Pouring whiskey sauce for bread pudding over a serving of Lazarus bread pudding.

 

* not incl. in nutrient facts

Reviews

5 months

Great recipe. I was happy to find it here. Mine had to bake for an hour to set. The whiskey sauce makes it.

10 months

This is an outstanding bread pudding recipe. We halved the recipe and it worked out great. The bottom was luscious and custardy and the sauce was brilliant. We made it similar to making a hollandaise or sabayon, using the egg yolks to thicken just slighty.

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 61746% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 245mg 82%
Sodium 645mg 27%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 22% Vitamin C 0%
Calcium 20% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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