Bread Pudding w/Glazed Cream

¼ c. butter, softened
4 eggs
1 quart milk
2½ c. sugar
¾ c. raisins
¾ c. pecans, chopped
½ tsp. vanilla
¼ tsp. nutmeg
½ loaf stale po-boy bread, cut into slices 1” thick


Preheat oven to 375°F.

Spread soft butter over 12-inch round baking dish. Mix eggs, sugar, milk, vanilla, and nutmeg. Add bread and allow to soak for 10 minutes. Pour into pan. Sprinkle in raisins and pecans. Bake at 375°F until pudding is almost firm (approximately 25 minutes). Remove from oven. Increase oven temperature to 425°F.

TOPPING:

½ c. whipping cream or sour cream
⅓ c. cinnamon & sugar mixture
½ stick butter

Carefully pour liquid whipping cream over top. Then sprinkle with cinnamon & sugar mixture and pieces of butter. Return to oven and bake 12 minutes to allow cream to set.

YIELD: 6 – 8 generous servings