Butter Pecan Raisin Bread Pudding!

My Hubby and I have a favorite dessert that we may or may not sneak away to a certain Famous restaurant to order and share. It is their yummy  BREAD PUDDING! Now...I have had my share of bad bread puddings too. Some that are some slimy and so squishy that they are not enjoyable at all. I am happy to announce that this recipe is AWESOME!! Its nice firm but still soft if ya know what I mean...HAHA!!

BUTTER PECAN RAISIN BREAD PUDDING

 1/4 cup butter, melted
 2 cups half-and-half
 2 cups milk
 1 (1 pound) loaf soft raisin bread, torn into small pieces
 3 eggs, lightly beaten
 2 cups white sugar
 3 teaspoons vanilla extract
 1/2 teaspoons ground cinnamon

 Butter Pecan Sauce
 1/2 pound unsalted butter
 1 cup heavy cream
 1 cup brown sugar
 1/2 cup chopped toasted pecans

Preheat oven to 325 degrees. Coat a 13x9-inch baking dish with 1/4 cup 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, and cinnamon, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes or more until the bread appears firm.

BUTTER PECAN SAUCE
Stir 1/2 pound 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, about 5 minutes; pour over each serving or over entire pan depending on preference. Can be served with whipped cream or vanilla ice cream... ENJOY!!