Bourbon Pecan Bread Pudding

Method

1. Heat the oven to 350°F. Spread the bread cubes on a baking sheet and toast 10 minutes until slightly dried but not browned, then transfer to a large bowl.
2. In another bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
3. Pour the custard over the bread and let it soak 30 minutes, pressing down occasionally so every piece is saturated.
4. Fold in the melted butter, toasted pecans, and raisins if using.
5. Pour into a buttered 9x13-inch baking dish and spread evenly. Bake 45–50 minutes, until golden on top, set at the edges, and just slightly jiggly in the center; a knife inserted near the center should come out mostly clean.
6. While the pudding bakes, start the crème anglaise: whisk the egg yolks and sugar until pale and thick, and heat the milk in a saucepan until steaming but not boiling.
7. Slowly whisk about 1 cup of the hot milk into the yolks to temper them, then pour everything back into the saucepan.
8. Cook over medium-low heat, stirring constantly with a wooden spoon, until the sauce coats the back of the spoon and reaches 170–175°F, 8–10 minutes. Do not let it boil, or the eggs will scramble.
9. Strain immediately through a fine-mesh sieve, stir in the bourbon and vanilla, and refrigerate until serving; it will thicken as it cools.
10. In a chilled bowl, whip the cream with the powdered sugar and vanilla bean seeds (or extract) to stiff peaks.
11. Cut the warm bread pudding into squares, drizzle generously with the crème anglaise, and top with the whipped cream. Garnish with extra toasted pecans if you like.