Recipe by Mary K Cardinal, Tell City, IN
Mary was the resident cook on the 2018 Wildrose North Dakota Hunt and floored everyone with her culinary skills. She will be joining the expedition this year as well!
Noted by Mary’s son, Tom Smith of Wildrose Oxford:
“Mary is a natural entertainer and she believes the culinary aspect is very important to a great party. Over the years everyone comes to expect the unexpected from her because she is always trying new recipes or changing tried and true for a different taste, texture, and look.”
1/2 cup pecans
1/2 cup butter
2 cups sugar
5 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla
Ingredients for Topping
2 Tablespoons sugar
1 Tablespoon cinnamon
Fill 9X13-inch pan with bread crumbs and 1/2 cup pecans. Melt 1/2 cup butter and pour over bread. Set aside.
Make custard by combining 2 cups sugar and 8 eggs. Mix in 5 1/2 cups milk, 1 teaspoon salt and 1 teaspoon vanilla. Pour over bread and sprinkle top with cinnamon sugar (2 tablespoons sugar and 1 teaspoon cinnamon). Place 9X13-inch pan in larger pan of water. Bake in 350 degree oven approximately 60 minutes. Test with knife. Knife should come out clean when pudding is done.
Ingredients for Sauce
1 cup melted butter
2 cups powdered sugar
2 Tablespoons whiskey
Whip together until smooth and serve over pudding.