Abuelo's Capirotada (Bread Pudding)

½ pound of French bread cut into 1/2" pieces
Eggs - 6
Milk - 2 cups
Sweetened condensed milk (14 oz.) - 1 can
Evaporated milk - 1 small can
Sugar - 1 cup
Ground cinnamon - 1/8 tsp.
Vanilla extract - 1/8 tsp.
Raisins - ¼ cup
Pecan pieces - ¼ cup

Step # 1
Cut bread into ½ in. pieces. Place loosely on cookie sheet
Place in a pre-heated 350° F. oven for approx. 10 minutes or until golden brown
Step # 2
In a mixing bowl place eggs, milk, condensed milk, evaporated milk, sugar, cinnamon and vanilla.
Using a wire whisk or an electrical hand mixer, mix well.
Add toasted bread, raisins and pecans, mix and let it set for approx. 5 min. until toasted bread absorbs liquid.
Step # 3
Fill a full size roasting pan ½ full of water.
Place bread / liquid into a 4" baking pan.
Place baking pan with bread mixture uncovered inside roasting pan of water. (This will prevent drying / scorching of batter)
Bake at 350° F. for approx. 1 hr. To check for doneness, insert a toothpick or a knife in the center of capirotada, when it comes out dry it is done.

Scotch Envinada Sauce
Scotch or sherry wine - 1 cup
Sweetened condensed milk (14 oz.) -1 can
Heavy cream - 2 cups

Step # 1
In a sauce pan bring scotch or sherry wine to boil
Reduce until you have about 1/3 of the liquid
Transfer to a stainless steel bowl and place in refrigerator until cool.
When liquid is cool, add the sweetened condensed milk and heavy cream.
Using a hand mixer or electric mixer, whip until the consistency of a creamy sauce.

Serve over warm Capirotada. Garnish with caramel sauce and whipping cream as desired.