-
1
Slice French bread into 1/2-inch round croutons.
-
2
In a large mixing bowl, combine milk, eggs and sugar.
-
3
Using a wire whisk, blend these 3 ingredients well.
-
4
Add vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed.
-
5
Oil a 10-inch cheesecake pan and cover bottom with parchment sheet. Place one layer of French bread croutons into the bottom of the pan, making sure there are no void spaces.
-
6
Sprinkle a small amount of pecans and raisins over this layer.
-
7
Ladle in 1/3 of the custard mixture.
-
8
Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up.
-
9
You may find that 1 to 2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so.
-
10
The bread pudding is always best if allowed to sit in the refrigerator overnight before cooking. Preheat the oven to 375u00b0.
-
11
Place the bread pudding pan into a larger pan filled with water.
-
12
Cook in this water bath approximately 1 1/2 hours. Allow to cool and serve with Praline Sabayon.
