EatBay! Share Your Favorite Recipes

In a bowl beat eggs with a mixer for 7-10 minutes, add 3/4 cup sugar, milk, continue beating. Place bread in a large pan and pour milk mixture over bread. Mix milk mixture with bread until evenly incorporated. Let bread soak for 15 minutes. Stir in white chocolate and raisins, mix until evenly distributed.

In a sauce pan melt 3 T butter, add brown sugar, pecans and cook on medium heat for 10 minutes to coat pecans with butter and brown sugar. Pour bread mixture into a greased 9 x 3 inch baking pan, the mixture will still have a lot of liquid. Sprinkle brown sugar mixture over top.

Bake in preheated 350 degree oven for 50 minutes or until nicely browned and golden crust forms on top. The pudding will raise to the top of the pan towards the end of the baking. Remove from oven, let it cool uncovered.

Prepare cream sauce -- in a saucepan mix together 1/4 cup butter, 1/4 cup sugar, cream, whiskey and Creme de Cacaobring to a boil, stirring well. Boil for 5 - 10 minutes until mixture begins to foam and rise, remove from heat.

To serve, pour hot cream sauce over bread pudding.