Lazarus Bread Pudding with Whiskey Sauce
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.
french or sourdough
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.
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.