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Add a photoServings: 10
Ingredients
- 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
Directions
- CUSTARD: Break bread into medium pcs. Add in pecans and melted butter.
- Arrange in 9x13 pan.
- Blend Large eggs, salt and sugar lightly with wire whip. Add in vanilla and lowfat milk.
- Blend and strain. Pour over bread and nuts in pan.
- Bake at 350F. in pan of water* for 20-25 min. Test with knife.
- *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.
- WHISKEY SAUCE: Heat butter. Whip in sifted powdered sugar. Mix in Large eggs.
- Add in whiskey. Serve hot.
- I usually reheat this in the microwave before serving just to ensure which the Large eggs are*cooked* thoroughly.
- I have used butterscotch schnapps instead of whiskey and it was delicious!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 10 servings | |
| Calories 736 | |
| Calories from Fat 313 | 43% |
| Total Fat 35.48g | 44% |
| Saturated Fat 20.11g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 778mg | 32% |
| Potassium 327mg | 9% |
| Total Carbs 90.45g | 24% |
| Dietary Fiber 1.0g | 3% |
| Sugars 71.82g | 48% |
| Protein 15.14g | 24% |
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