4 c. French bread cubes
4 c. Half and Half
1/2 c. freshly brewed Louisiana coffee with chickory
1/4 c. firmly packed light brown sugar
1/3 c. sugar
6 eggs
2/3 c. raisins

Place bread in 13 x 9 inch baking dish. Dry in 350 degree oven for 10 minutes; set aside. Scald Half and half and coffee. Combine sugars. Gradually stir in scalded mixture. Pour over bread; let stand 45 minutes. Preheat oven to 350 degrees. Bake pudding 1 hour or until knife comes out clean. Serve with sauce. 10 servings.

BOURBON SAUCE:

1/4 c. butter
3/4 c. chopped pecans
1/2 c. heavy cream
1/4 c. firmly packed light brown sugar
2 tbsp. freshly brewed Louisiana coffee with chickory
1 tbsp. bourbon

To prepare sauce, melt butter over low heat. Add pecans and cook, stirring 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, simmer 5 minutes. Serve warm.