| Bread Pudding |
| 8-oz, (about 4-5 cups) torn or cubed French Bread 1/2 cup rough chopped toasted pecans 2-oz sweet butter 3/4 cup raisins 2-1/4 cups whole or slim milk 2 eggs 3/4 teaspoon pure vanilla extract 3/4 cup granulated sugar pinch of Kosher salt 3/4 tsp. cinnamon 1/2 tsp. nutmeg Butter or vegetable spray a 8 X 10 baking dish Pre-heat the oven to 350-degrees F Mix together the bread & the nuts in a bowl and place in prepped baking dish, cut the butter into small bits and dot on the top of the bread mixture Bake for 2 to 3 minutes until the butter has melted Remove from the oven and reduce the heat to 325-degrees F Add the raisins to the bread mixture, mix to combine In a bowl combine the remaining ingredients, whisk to combine and pour over the bread mixture With a wooden spoon or rubber spatula, pushing down the bread, so to absorb the liquid, cover with foil and let stand (at room temperature) for about 20 minutes, so the bread can absorb the liquid Before baking, once again push down the bread to make sure the bread has absorbed most of the liquid Cover with foil and bake for 40 minutes The last 10-15 minutes remove the foil from the pudding and bake until slightly puffy and the top is a golden brown Cool on rack before serving Serve with Whiskey Sauce & Chantilly Crème Yields about 10 servings |