Serves 12 Ingredients:
  •   7 cups Village Hearth Cottage White Bread, cut into 1 1/2 inch cubes
  •   1/2 cup chopped pecans
  • 1/2 cup melted butter
  •   4 large eggs
  •   1 cup granulated sugar
  •   1/4 cup light brown sugar
  •   1 teaspoon nutmeg
  •   2 teaspoons vanilla extract
  •   2 cups half and half
  •   2 cups whole milk
  •   Caramel Sauce (recipe follows)
Directions: Preheat the oven to 350° Place the bread cubes in a 9 x 13 buttered glass pan. Sprinkle the pecans over the bread. Drizzle on the melted butter, do not mix into the bread cubes and pecans. Set this aside. In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk, don’t over mix. Pour the mixture over the cubes and pecans and let it all soak in, gently patting the bread down into the milk every now and then. Sprinkle the top with a grating of more nutmeg. Bake the pudding for 40 minutes, check that its not getting too brown; if it is cover with foil loosely. Bake an additional 10 minutes or until pudding is puffy all over and golden. Remove to rack to cool. Serve with caramel sauce. Carmel Sauce
Ingredients:
  •   1/2 cup butter
  •   1 cup light brown sugar
  •   1/4 teaspoon salt
  •   1 teaspoon vanilla
  •   1/2 cup evaporated milk
  •   1/2 teaspoon vanilla extract
Directions: In a sauce pant over medium heat, melt the butter, and brown sugar. Bring to a boil and remove from the heat. Whisk in the salt, vanilla, and milk.