Big John'S Bread Pudding With Whisky Sauce - cooking recipe

Ingredients

3 loaves French bread, cubed
4 whole eggs, beaten
1 1/4 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons nutmeg
1 1/4 teaspoons cinnamon
1/4 cup butter, melted
3 cups milk
1/2 cup pecans, chopped
1/2 cup canned pineapple, drained & chopped
1/2 cup coconut, shredded
Whiskey Sauce
2 egg yolks, beaten (save whites)
1 cup powdered sugar
1/2 cup butter
1/2 cup Canadian rye whisky
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.
Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
Add milk and butter, beat again.
Stir in pineapple, coconut and pecans.
Place bread in a large buttered baking pan and pour beaten mixture over top.
Let stand for 15 minutes.
Bake until the center becomes firm.
SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk and vanilla.
Pour in Whiskey while stirring constantly.
Sauce will thicken as it cools.
Serve over warm bread pudding.