1/2 lb. French bread
1/4 c. toasted pecans
4 oz. butter
Custard mix (see below)

CUSTARD MIX:

2 c. sugar
1 tsp. salt
8 lg. eggs
5 1/2 c. milk
1 tsp. vanilla

Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain.

Break French bread into medium pieces. Add pecans and melted butter. Arrange in pan. Pour custard mix over bread pieces.

Bake at 350 degrees in a pan of water for 20 to 25 minutes. Test with a knife.

NOTE: For custard to bake properly, you must create this double broiler effect. Plan size of pan accordingly.

WHISKEY SAUCE:

8 oz. butter, melted
2 c. powdered sugar
2 eggs, lg.
1 oz. whiskey

Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm.