Ingredients:

• 2 cups Sugar
• 6 eggs - beaten
• 2 1/2 cups milk
• 1 ½ tsp pure vanilla extract
• 3-4 cups stale cinnamon bread
• ½ cup packed brown sugar
• ½ stick ( ¼ cup ) room temperature butter
• 1 cup Pecans (chopped)
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 4 egg yolks
• 1/3 cup sugar

Instructions:

1. Directions for Bread Pudding:
   Preheat over to 350 deg F
   Grease or spray a 8 X 12 baking dish (any similar size will work)
   Cube bread and add to baking dish

2. Mix together sugar, eggs, milk, and vanilla and pour over bread cubes.
   Set in refrigerator for at least 15 minutes, but can sit overnight.

3. In a separate bowl, mix the brown sugar, butter, and pecans, and sprinkle the mixture over the bread cube mixture before baking.
   Bake for 40 - 45 minutes, until set (baking time may vary. Insert a toothpick into the center of the pudding, if it is clean when removed, then the pudding is set.

4. Cool for 10 minutes, and serve warm in dessert cups with Creme Anglaise over the top.

5. Directions for Creme Anglaise
   In a small saucepan, heat cream until it bubbles.
   While the cream is heating, whisk together egg yolks and sugar until smooth.

6. Slowly pour 1/2 C of the warmed heavy cream into the egg yolk mixture and whisk together.
   Gradually add the egg/sugar/cream mixture back into the rest of the warm cream and continue to cook, whisking constantly.

7. Add the vanilla.
   Continue to cook until the mixture coats the back of a spoon.
   Serve warm.

8. Note: you can add 1 Tablespoon of cinnamon to regular bread cubes if you do not have cinnamon bread.