Bread Pudding Cake

Slice French bread into 1/2-inch round croutons.

In a large mixing bowl, combine milk, eggs and sugar.

Using a wire whisk, blend these 3 ingredients well.

Add vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed.

Oil a 10-inch cheesecake pan and cover bottom with parchment sheet. Place one layer of French bread croutons into the bottom of the pan, making sure there are no void spaces.

Sprinkle a small amount of pecans and raisins over this layer.

Ladle in 1/3 of the custard mixture.

Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up.

You may find that 1 to 2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so.

The bread pudding is always best if allowed to sit in the refrigerator overnight before cooking. Preheat the oven to 375°.

Place the bread pudding pan into a larger pan filled with water.

Cook in this water bath approximately 1 1/2 hours. Allow to cool and serve with Praline Sabayon.