Bread Pudding 7

12 slices day-old bread

2-1/2 cups milk

1 cup granulated sugar

6 egg yolks

1-1/2 teaspoons cinnamon

1 tablespoon vanilla

1 teaspoon butternut vanilla extract

1 stick butter (1/4 lb)

1/2 cups pecans, chopped

Raisins (optional)

Preheat oven to 350F. In 9 x 9 inch glass Pyrex dish, break bread into medium-sized pieces.

Beat milk, sugar, egg yolks, cinnamon, vanilla, butternut vanilla, butter and pecans together in a large bowl. Mix well. Pour over bread. Liquid mixture should cover top of bread. Bake at 350F for about 45 minutes or longer for firm pudding; less time for softer pudding.

Serves 9.

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Cajun Country -- New Iberia, Louisiana