Bread Pudding with Root Beer Caramel Sauce

It's almost impossible to dine in a restaurant in New Orleans and not see bread pudding on the menu. French bread quickly goes stale. This dessert is an excellent way to keep from having that goodness go to waste.  

1 loaf stale French bread, cut into 1-inch cubes

1 1/2 sticks butter, melted

2 cups sugar

3 T. vanilla extract

Pinch of ground nutmeg

7 eggs, beaten

2 T. brandy

2 cups milk

1/4 cup coarsely chopped pecans

1/4 cup raisins

Grease an 8 x 10 baking dish and place bread cubes into the bottom. In a large mixing bowl, combine the next seven ingredients. Mix in the pecans. Allow the bread mixture to soak for at least 15 minutes, pressing down on the bread occasionally.

Preheat the oven to 350°F. Sprinkle the raisins on top of the bread pudding and bake until golden and puffed, about 45 minutes. Serve with the Root Beer Caramel Sauce and a dusting of powdered sugar, if desired.

Root Beer Caramel Sauce

1 cup dark brown sugar

1 T. Zatarain's ® Root Beer Concentrate

1/2 cup heavy cream

2 T. butter

1/4 t. cinnamon

Combine the brown sugar and root beer concentrate in a saucepot over medium-high heat. Cook, frequently stirring until the sugar is melted. Reduce the heat to medium and gradually whisk in the heavy cream and cook until reduced and thickened, about 10 minutes. Add the butter and cinnamon and cook until heated through.  

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