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Receta Lazarus Bread Pudding With Whiskey Sauce
by Global Cookbook

Lazarus Bread Pudding With Whiskey Sauce
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  Raciónes: 10

Ingredientes

  • 3/4 lb Bread, French or possibly Sourdough
  • 1/4 c. Pecans, toasted
  • 4 ounce Butter, melted
  • 2 c. Sugar
  • 1 tsp Salt
  • 8 x Large eggs, large
  • 5 1/2 c. Lowfat milk
  • 1 tsp Vanilla
  • 8 ounce Butter, melted
  • 2 c. Powdered sugar, sifted
  • 2 x Large eggs, large, beaten well
  • 1 ounce Whiskey

Direcciones

  1. CUSTARD: Break bread into medium pcs. Add in pecans and melted butter.
  2. Arrange in 9x13 pan.
  3. Blend Large eggs, salt and sugar lightly with wire whip. Add in vanilla and lowfat milk.
  4. Blend and strain. Pour over bread and nuts in pan.
  5. Bake at 350F. in pan of water* for 20-25 min. Test with knife.
  6. Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.
  7. WHISKEY SAUCE: Heat butter. Whip in sifted powdered sugar. Mix in Large eggs.
  8. Add in whiskey. Serve hot.
  9. I usually reheat this in the microwave before serving just to ensure which the Large eggs are*cooked* thoroughly.
  10. I have used butterscotch schnapps instead of whiskey and it was delicious!