Lazarus Bread Pudding with Whiskey Sauce Recipe

Name: Lazarus Bread Pudding with Whiskey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound bread french or sourdough; 1/4 cup pecans toasted; 4 ounces butter melted; 2 cups sugar; 1 teaspoon salt; 8 large eggs large; 5 1/2 cups milk; 1 teaspoon vanilla extract; 8 ounces butter melted; 2 cups powdered sugar; 2 large eggs large, beaten well; 1 ounce whiskey

Servings: persons

3/4 pound bread french or sourdough
1/4 cup pecans toasted
4 ounces butter melted
2 cups sugar
1 teaspoon salt
8 large eggs large
5 1/2 cups milk
1 teaspoon vanilla extract
8 ounces butter melted
2 cups powdered sugar
2 large eggs large, beaten well
1 ounce whiskey

1
CUSTARD:
2
Break bread into medium pieces.
3
Add pecans and melted butter.
4
Arrange in 9 x 13 pan.
5
Blend eggs, salt and sugar lightly with wire whip.
6
Add vanilla and milk.
7
Blend and strain.
8
Pour over bread and nuts in pan.
9
Bake at 350F (180C).
10
in pan of water for 20 to 25 minutes.
11
Test with knife.
12
WHISKEY SAUCE:
13
Melt butter.
14
Whip in sifted powdered sugar.
15
Fold in eggs.
16
Add whiskey.
17
Serve warm.

1843

kcal

Calories

109

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound bread french or sourdough, 1/4 cup pecans toasted, 4 ounces butter melted, 2 cups sugar, and more.

Yes, Lazarus Bread Pudding with Whiskey Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lazarus Bread Pudding with Whiskey Sauce

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