5 loaves French bread, 10 inch
1 qt. milk
6 eggs
1 1/2 c. sugar
1/4 tsp. vanilla
1 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. vegetable oil
1 c. raisins
1 c. chopped pecans

Slice bread into 1/2 inch rounds.

In large bowl, combine milk, eggs and sugar; blend well with wire whisk. Add vanilla, cinnamon and nutmeg; blend well.

Oil 10 inch springform pan. Press one layer of bread into bottom, making sure there are no void spaces. Sprinkle with small amount of raisins and pecans. Ladle in 1/3 of custard mixture. Carefully press custard into bread with fingertips. Continue this process until all bread and custard are used. You may find that custard remains once the pan is filled. This is normal and you must continue to add, a little at a time, firmly pressing into the bread.

Bread pudding is best if allowed to set in the refrigerator overnight before cooking. Preheat oven to 375 degrees. Place bread pudding into a larger pan filled with water. Cook for 1 1/2 hours. Allow to cool and serve with Praline Sabayon.