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Biscuit Bread Pudding with Whiskey Sauce

4 eggs
5 cups half and half
3 cups sugar
¼ cup melted butter
2 tablespoons vanilla extract
8 cups crumbled Bridgford Biscuits (white or wheat
1 cup finely chopped pecans

Lightly grease a high sided sheet pan (17.8 x 12.95 x 2”).  Sprinkle biscuit crumbs over bottom of pan; set aside.  In a large bowl, mix eggs, cream, sugar, butter and vanilla together. Pour evenly over biscuits.  Top with pecans. Let set for at least an hour or overnight in the refrigerator until the biscuits soak up most of the liquid. Bake in a 325-degree convection oven for 35 minutes or until crust in golden brown and pudding is solidified.

Whiskey Sauce:

½ cup sugar

½ cup butter

½ cup cream

¼ cup whiskey

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture starts to boil. Remove from heat and pour a small amount over individual servings of bread pudding.

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