Tippsy Squire - cooking recipe

Ingredients

2 c. milk
2 eggs
1/2 c. sugar
1 (1 lb.) plain pound cake
1 (16 oz.) can apricots, drained and chopped
1 c. chopped pecans
1/4 to 1/2 c. bourbon

Preparation

Into a large Tupperware bowl with lid, break pound cake into small pieces.
Add nuts, apricots and bourbon.
Into a heavy saucepan, add eggs, milk and sugar.
Stir well.
Cook over medium heat until mixture will coat a wooden spoon.
Pour cooked mixture over pound cake, apricots, nuts and bourbon.
Stir until well mixed.
Cover and place in refrigerator for 4 hours or longer. When ready to serve, place serving in a parfait glass; top with whipped cream and a maraschino cherry.