Pecan Bourbon Bread Pudding

• 1 quart bread cubes buttered, toasted, French bread
• 1 cup golden raisins
• 1 cup milk
• 2/3 cup light cream
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 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

1. 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.
2. Pudding: In an oven-proof 8"x8" cake pan or baking dish, place the raisins and the toasted bread.
3. Mix the milk, cream, bourbon, vanilla, eggs and sugar in a mixing bowl.
4. Whip or beat with a mixer.
5. Pour mixture through a strainer into the raisin-bread mixture.
6. Let sit for 5 minutes; then bob the toasted

bread, golden raisins, milk, light cream, bourbon, vanilla, eggs, sugar, brown sugar, unsalted butter, heavy cream, pecan halves, butter, heavy cream, vanilla, sugar, butter

Taken from www.yummly.com/recipe/Pecan-Bourbon-Bread-Pudding-1668951 (may not work)