Bread Pudding
- 4 c. day-old French or white bread, cut into 1/2 inch cubes
- 1/3 c. raisins
- 3/4 c. pecan halves
- 6 Tbls. sugar
- 1 1/2 tsp. butter
- 1/2 tsp. cinnamon
- dash nutmeg
- 2 c. light cream or milk
- 2 eggs beaten
Butter an 8-inch round baking dish. Layer bread, cubes, raisins and pecans in the dish.
Place sugar, butter, spices and cream in a 4 c. glass jug, stir and microwave on medium until butter melts and cream is warm.
Whisk in eggs and pour the cream mixture over the bread mixture. Sprinkle with a little more cinnamon.
Bake at 300 for about 25 minutes. Serve with Whiskey or Brandy Sauce (Not optional!)