New Orleans Bread Pudding With Lemon Sauce And Chantilly Cream(Makes 8 Servings)

• 3 large eggs
• 1 1/4 c. sugar
• 1 1/2 tsp. vanilla extract
• 1 1/4 tsp. ground nutmeg
• 1 1/4 tsp. ground cinnamon
• 1/4 c. unsalted butter, melted
• 2 c. milk
• 1/2 c. raisins
• 1/2 c. coarsely, chopped pecans (dry roasted)
• 5 c. very stale French or Italian bread cubes (with crusts on)
• Lemon Sauce (recipe follows)
• Chantilly Cream (recipe follows)

1. In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes).
2. Add the sugar, vanilla, nutmeg, cinnamon and butter.
3. Beat on high until well blended.
4. Beat in milk, then stir in the raisins and pecans.

eggs, sugar, vanilla extract, ground nutmeg, ground cinnamon, unsalted butter, milk, raisins, pecans, very stale, lemon sauce, chantilly cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550970 (may not work)