Sugared pecan bread pudding with Smitty's apple pie whiskey custard sauce

BREAD PUDDING 

6-8 pieces of torn sourdough bread

2 T. butter, melted 

12 oz. can evaporated milk

4 oz. milk 

4 eggs, beaten

1 tsp. vanilla

1/4 c. sugar

1/4 c. brown sugar

1 tsp. cinnamon

Pinch of nutmeg

Pinch of salt

1/2 c. golden raisins (optional) 

1. Preheat oven to 350 degrees and grease an 8 inch casserole dish. 

2. Place bread in casserole dish and drizzle butter over top of bread. 

3. Mix the rest of the ingredients until combined and pour over bread.  Let sit 5 mins making sure all bread pieces are saturated. 

4. Bake 50-60 mins or until center is set. 

SUGARED PECANS 

1 c. pecans 

1/4 c. sugar

1 T butter 

Pinch of salt

While pudding is baking, make the pecan topping by combining first three ingredients in nonstick saucepan over medium heat. Stir continuously until sugar is liquified. Then pour mixture on to parchment. Sprinkle pinch of salt over cooling nuts. Nuts will be ready to eat in 10 mins.  

SMITTY'S APPLE PIE WHISKEY CUSTARD SAUCE 

  

1/2 c. butter

2 T. water

1 egg

1 c. sugar 

2 T. Smitty's Apple Pie Whiskey 

 In saucepan, melt 1/2 cup butter over low heat, do not allow to simmer. Remove from heat and cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil and thicken. Remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.

TO SERVE:

1. CUT BIG SLICE OF BREAD PUDDING

2. SPRINKLE NUTS OVER THAT SLICE

3. POUR A LIBERAL AMOUNT OF THAT WHISKEY SAUCE OVER IT ALL AND ENJOY