New Orleans Bread Pudding

• 3 large eggs
• 1 1/4 C sugar
• 1 1/2 tsp vanilla
• 1 1/4 tsp gr. nutmeg
• 1 1/4 tsp gr. cinnamon
• 1/4 C unsalted butter, melted
• 2 C milk
• 1/2 C raisins
• 1/2 C chpd roasted pecans
• 5 C very stale French or Italian bread, cubed
• Lemon Sauce
• Chantilly Sauce

1. Beat eggs on high with mixer until extremely frothy and bubbles are the size of pinheads (about 3 min.) Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans.
2. Place bread cubes in a greased loaf pan. Pour egg mixture over bread and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges (about 45 min). Pat the bread down into the liquid occasionally. Place in preheated 350 degree oven. Immediately lower the heat to 300 and bake 40 min.. Increase oven temp to 425 degrees and bake until pudding is well browned and puffy (about 15 more min.)
3. To serve: put 1 1/2 T warm lemon sauce in each dessert dish and sppon in 1/2 C hot bread pudding and top with 1/4 C Chantilly Cream.

eggs, sugar, vanilla, nutmeg, cinnamon, unsalted butter, milk, raisins, chpd, italian bread, lemon sauce, chantilly sauce

Taken from www.epicurious.com/recipes/member/views/new-orleans-bread-pudding-52739911 (may not work)