New Orleans Bread Pudding With Lemon Sauce And Chantilly Cream(Makes 8 Servings) - cooking recipe

Ingredients

3 large eggs
1 1/4 c. sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
1/4 c. unsalted butter, melted
2 c. milk
1/2 c. raisins
1/2 c. coarsely, chopped pecans (dry roasted)
5 c. very stale French or Italian bread cubes (with crusts on)
Lemon Sauce (recipe follows)
Chantilly Cream (recipe follows)

Preparation

In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes).
Add the sugar, vanilla, nutmeg, cinnamon and butter.
Beat on high until well blended.
Beat in milk, then stir in the raisins and pecans.