1/4 lb. French bread
1/4 c. pecans, toasted
2 oz. butter, melted
1 c. sugar
1/2 tsp. salt
4 large eggs
2 3/4 c. milk
1/2 tsp. vanilla extract

Whiskey Sauce:

4 oz. butter
1 c. powdered sugar
1 large egg
1/2 oz. whiskey

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 8-inch square pan. Pour custard mix over bread pieces.

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

For the custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.

For the Whiskey Sauce, melt butter. Whip in powdered sugar. Fold in egg. Add whiskey. Serve warm.