3/4 lb Bread, French or Sourdough
1/4 c Pecans, toasted
4 oz Butter, melted
——————————–CUSTARD MIX——————————– 2 c Sugar
1 t Salt
8 x Eggs, large
5 1/2 c Milk
1 t Vanilla
——————————-WHISKEY SAUCE——————————- 8 oz Butter, melted
2 c Powdered sugar, sifted
2 x Eggs, large, beaten well
1 oz Whiskey
CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9×13 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!