BREAD PUDDING NU'OLINS STYLE


3 LARGE EGGS
1 1/4 CUPS SUGAR
1 1/2 TEASPOONFULS VANILLA EXTRACT
1 1/4 TEASPOONFULS GROUND NUTMEG
1 1/4 TEASPOONFULS GROUND CINNAMON
1/4 CUP MELTED BUTTER (UNSALTED)
1/2 CUP RAISINS
1/2 CUP DRY ROASTED PECANS (CHOPPED)
4 CUPS STALE FRENCH OR ITILIAN BREAD WITH CRUST (CUBED)
2 CUPS WHOLE MILK (HALF AND HALF WORKS WELL)

IN A LARGE BOWL, BEAT EGGS WITH AN ELECTRIC MIXER UNTIL EXTRENELY FROTHY AND BUBBLES ARE ABOUT THE SIZE OF PINHEADS.( ABOUT 3 MINUETS)

ADD SUGAR, VANILLA, NUTMEG, CINNAMION & BUTTER AND BEAT UNTIL WELL BLENDED. BEAT IN THE MILK. STIR IN THE RAISINS AND PECANS.

PLACE THE BREAD CUBES IN A WELL GREASED LOAF PAN OR CASSEROLE DISH. POUR THE EGG MIXTURE OVER THE BREAD AND TURN WITH A WOODEN SPOON, UNTIL ALL THE BREAD IS SOAKED.
LET STAND FOR 45 MINUETS TO 1 HOUR, PATTING THE BREAD DOWN INTO THE LIQUID OCCASIONALLY.

PLACE IN A PREHEATED OVEN @ 350*. IMMEDIATELY LOWER TEMPERATURE TO 300* AND BAKE FOR 40 MINUETS. INCREASE TEMP. TO 425* FOR 15-20 MINUETS UNTIL PUDDING IS BROWN & PUFFY.

PLACE 1 OR 2 TBSP OF LEMON SAUCE ON A DISH AND SPOON ON 1/2 CUP OF THE PUDDING & TOP WITH CHANTILLY CREAM. (LEMON SAUCE AND CHANTILLY CREAM RECIPES ARE ON THIS SITE)