NEW ORLEANS BREAD PUDDING

NEW ORLEANS BREAD PUDDING

1 Loaf day old french bread
2 Tbsp butter
4 cups milk
3 Eggs
1 Cup sugar
2 Tbsp Vanilla
Raisins (optional)
Pecans (optional)
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Sauce:
8 Tbsp Butte
1 Cup Sugar
1 Egg
1/2 Cup Rum or Brandy

Preheat the oven to 350.  Butter a 13 X 9 baking dish.

Break the bread into chunks.  Pour the milk over the bread.  When soft, break into smaller chunks and allow the bread to soak up all of the milk.

Beat 3 eggs and the sugar together until the mixture is smooth.  Stir in raisins, pecans, vanilla, nutmeg and cinnamon.

Pour the egg mixture over the bread and mix to combine.

Pour bread mixture into baking dish.  Place the baking dish in a larger pan filled with water 1" high.

Bake for 1 hour, or until knife inserted in center comes out clean.

Sauce:

Melt butter.  Stir 1 cup sugar and 1 egg together in bowl.  Add to butter.  Stir 2-3 minutes until sugar disolves.

Remove from heat and add run or brandy.  Serve over Bread Pudding.