Categories: Desserts 
      Yield: 10 servings 
  
    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 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!