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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Bread, French or Sourdough |
| 1/4 Tasse | Pecans toasted |
| 4 x ca. 30 g | Butter melted |
| 2 Tasse | sugar |
| 1 Teelöffel | salt |
| 8 | Eggs large |
| 5 1/2 Tasse | milk |
| 1 Teelöffel | vanilla |
| 8 x ca. 30 g | Butter melted |
| 2 Tasse | sugar powdered, sifted |
| 2 | Eggs, large, beaten well |
| 1 x ca. 30 g | Whiskey |
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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 350 °F. in pan of water* for 20-25 minutes. Test with knife.
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!
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