Ingredients: |
Ingredients: 1 (16 oz.) loaf French bread 3 cups sugar, divided 2 cups half-and-half 5 large eggs, lightly beaten 3 tsp. vanilla extract, divided 1/2 cup raisins 1 1/2 cups pecan halves 1 cup firmly packed light brown sugar 3/4 cup butter, softened and divided 1/3 cup bourbon
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Directions: |
Directions:Tear bread into small pieces; arrange in a 13x9-inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature for several hours or until bread is stale and dry. (Or to speed up the process, place bread on a baking sheet, and bake at 300º for 15 minutes or until bread is dry.) In a large bowl, combine 2 cups sugar, half-and-half, eggs and 2 tsp. vanilla; pour over bread in baking dish. Sprinkle raisins over top; press top of mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes. Preheat oven to 350º. In a medium bowl, combine pecans, brown sugar, and 1/4 cup butter; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in center comes out clean. In a medium saucepan, whisk remaining 1 cup sugar and remaining 1/2 cut butter over medium heat. Cook, whisking constantly, for 3 minutes or until mixture begins to thicken. Remove from heat, and cool slightly. Add bourbon and remaining 1 tsp. vanilla, stirring until smooth. Pour over warm bread pudding. |