Beat eggs until thick and frothy. Add sugar and beat well. Add vanilla, nutmeg, cinnamon and butter. Fold in milk, raisins and pecans. Pour over bread cubes and let soak 45 minutes. Pour into a parchment lined bottom of 10 inch cake pan. Bake at 325 degrees until set.

Bourbon Sauce:


2 cups light Karo syrup
1/2 cup sugar
1/4 lb. butter
2 Tbsp. vanilla extract
4 oz. Bourbon
In saucepan, combine syrup, sugar and butter and simmer. Remove from heat and add vanilla and bourbon. Pour into heat proof container and serve over pudding.
Warm and garnish with whipped cream and toasted pecans.