Recipe - Caramelized Bread Pudding

One half (up to)
Three fourths cup Sugar (for the caramel)
1 Loaf sandwich bread or any
white bread
3 One half cup Milk
1 Can pecans or walnuts;
crushed
3 Eggs
1 teaspoon Vanilla
One half teaspoon Ground vanilla
One half teaspoon Salt
1 One half cup Sugar
4 tablespoon Butter
One half cup Seedless raisins

Put bread to soak in milk until it is completely soft; then smash bread
with a fork. Melt butter on low heat; add to milk and bread mixture.

Caramel pan (9x5x2 or 9x9x2 inches) using first sugar on medium heat until
it turns brown. Be careful not to let it burn. Let the caramel spread until
the entire bottom of the pan is covered.

Add to the mix the remaining ingredients including the eggs. Use an
electric mixer or by hand until mix is really well beaten. Pour mix into
caramelized pan. Place pan in a larger pan containing hot water. Bake at
375 degrees for 1One half hours. Check the pudding after it is in the oven for
1 hour. If it looks too brown, reduce heat to 350 degrees for the remaining
half hour. Wait until pudding is completely cooled before removing from the
pan. Serves 8 to 10.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.