How to make it

  • Wisk together eggs, vanilla flavoring, nutmeg, cinnamon, cream, milk, pecans, raisins and sugar in a separate bowl.
  • Cube up a loaf of day old french bread into 2 to 3 inch sized cubes.
  • Lightly grease a glass casserole dish (sheet cake pans work the best)
  • Add bread to casserole and pour egg mixture over bread.
  • Cube up butter and dot the top of the bread with it.
  • Bake in a 325 degree oven for around 45 minutes.
  • On low to medium heat on stove top in a small pan melt butter and gradually stir in brown sugar and evaporated milk.
  • Add in bourbon. Cook this butterscotch mixture for around 15 minutes on medium to low heat uncovered. It will almost be a rolling boil. The alcohol will be cooked off but the flavor of the bourbon will remain.
  • Scoop into bowls and pour butterscotch sauce over bread pudding.

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