3 lg Eggs 1 ts Ground Nutmeg
1 1/4 c Sugar 1 ts Ground Cinnamon
1 1/2 ts Vanilla Extract 1/4 c Melted Butter
2 c Milk Pecans
1/2 c Raisins 5 c Stale French or Italian
1/2 c Coarse chopped, dry Cubes with crust
– roasted
In large bowl of mixer, beat eggs on high speed until extremely frothy
(about 3 minutes). Add the sugar, vanilla, nutmeg, cinnamon, and
butter. Beat in the milk. Toss raisins, pecans and bread cubes in
loaf pan. Pour egg mixture over bread mixture, stirring lightly until
the bread is soaked. Let stand until a narrow bead of liquid is
visible around the pan’s edges, about 45 minutes. Pat the bread down
into the liquid occasionally. Place in pre-heated 350 degree oven.
Immediately lower heat to 300 degrees and bake for 40 minutes.
Increase oven temperature to 425 degrees and bake until pudding is
well browned and puffy, about 15 to 20 minutes more. Serve with
whipped cream or a fruit sauce. Makes 8 servings.
Yields
8 servings
