During our Louisiana trip we tasted a lot of bread pudding. And we were lucky to watch Chef Carlos Russo at the Accidental Chef do a demonstration. It was fabulous (even though he didn't put raisins in) and someday maybe I'll be brave enough to try this recipe.
Bourbon Pecan Bread Pudding
Chef Carlos Russo
1 loaf of French bread
5 eggs
1 can evaporated milk
1 cup of roasted pecans (plus pecans to sprinkle on top)
2 tsp vanilla
1 can condensed milk
1 c. granulated sugar
1/4 tsp cinnamon
crushed pineapple
Combine ingredients, pour into a greased cake pan and let sit for 1 hour. Bake at 350 for 45 minutes.
Bourbon Sauce
1 stick butter
1/4 c. bourbon
1 c. brown sugar
Combine in sauce pan, add bourbon and flambe. (That's the part that has me clucking like a chicken!)
Pour on after pudding is baked.
Let me know if you're brave enough to try this. 
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