Ingredients
¼cupbutter,melted
2cupshalf-and-half
2cupsmilk
1lbFrench bread,torn into small pieces
3eggs,lightly beaten
3cupswhite sugar
4tspvanilla extract
1½tspground cinnamon
¼cupraisins,or more to taste
½lbunsalted butter
1cupheavy cream
1cupbrown sugar
½cuppecans,chopped, toasted
Preparation
Preheat oven to 325 degrees F. Coat a 13×9-inch baking dish with ¼ cup of melted butter.
Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated.
Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon the bread mixture into the prepared baking dish.
Bake in the preheated oven until the bread mixture is firm and pudding-like for about 50 minutes.
Stir ½ pound of unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil.
Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens for about 5 minutes; pour over bread pudding to serve.
