Submitted by The Cook at the Spur Cross Ranch, Pryor, Okla.
• 12 ounces French bread loaf cut into 1-inch cubes
• 1/2 C chopped pecans, toasted
• 1 C raisins
• 3 eggs, beaten
• 3 C half and half
• 1 C firmly packed brown sugar
• 3/4 C molasses
• 1/4 C butter, melted
• 1 Tbsp vanilla
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• Bourbon whipped cream for topping
In a Crockpot, combine bread, pecans and raisins. In a medium bowl, whisk eggs and remaining ingredients. Pour over bread mixture, stirring well to coat. Cover and let stand 30 minutes. Stir again before cooking on low for four hours or until set. Let stand 15 minutes before serving.
Bourbon Whipped Cream
• 1/2 C whipping cream
• 2 Tbsp powdered sugar
Beat until stiff peaks form. Add 1 Tbsp good quality bourbon, beat until well mixed.
