Pecan Bourbon Bread Pudding

Photo: flickr user krossbow

Ingredients

1 quart bread cubes - buttered, toasted, French bread

cup golden raisins

cups milk

2/3 cup light cream

tablespoons bourbon

teaspoon vanilla extract

lrg eggs

1/4 cup sugar

2 2/3 ounces dark brown sugar

2 2/3 tablespoons unsalted butter

2/3 cup heavy cream

2/3 cup pecan halves

2 2/3 tablespoons melted butter

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract

6 tablespoons confectioner's sugar

4 tablespoons melted butter for toasted bread

Preparation

Toasted Bread: Use crusty French bread cut into 1" cubes, tossed with 4 TBSP melted butter: bake in a 350 degree oven until golden, 15 - 20 minutes. Pudding: In an oven-proof 8"x8" cake pan or baking dish, place the raisins and the toasted bread. Mix the milk, cream, bourbon, vanilla, eggs and sugar in a mixing bowl. Whip or beat with a mixer. Pour mixture through a strainer into the raisin-bread mixture. Let sit for 5 minutes; then bob the toasted

Whipped cream/Creme Chantilly: 1 cup heavy cream, 1/2 tsp. vanilla extract, 6 TBSP. confectioners sugar.