3/4 lb bread, french or sourdough
1/4 cup pecans, toasted
4 oz butter, melted
CUSTARD MIX
2 cup sugar
1 tsp salt
8 eggs, large
5 1/2 cup milk
1 tsp vanilla
WHISKEY SAUCE
8 oz butter, melted
2 cup powdered sugar, sifted
2 eggs, large, beaten well
1 oz whiskey
Directions
CUSTARD: Break bread into medium pieces. Add pecans and melted butter.
Arrange in 9x13 pan.
Blend eggs, salt and sugar lightly with wire whip. Add vanilla and
milk. Blend and strain. Pour over bread and nuts in pan.
Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife.
*Note: for custard to bake properly, you must create this double
boiler effect. Plan size of pan accordingly.
WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in
eggs. Add whiskey. Serve warm.
I usually reheat this in the microwave before serving just to ensure
that the eggs are *cooked* thoroughly.
I have used butterscotch schnapps instead of whiskey and it was
delicious!
Servings: 10 servings
Lazarus Bread Pudding W/Whiskey Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, in fact as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on, we have some interesting books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is popular today, but instead recipes for the types of food on the menus of the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new herbs and spices prompted a surge in books on cooking, many of which are now in private collections. For the centuries that followed, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and because of this the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications are greatly in demand due to higher levels of literacy, people having more leisure time and disposable income. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lazarus Bread Pudding W_Whiskey Sauce recipe.
