Bread Pudding with Bourbon Sauce

To make Bread Pudding: Preheat oven to 325 degrees F. Spread bread cubes on a baking sheet and bake for about 10 minutes, stirring twice, or until lightly toasted. Meanwhile, spread pecans in a pie plate and bake for 8 to 10 minutes, or until fragrant. Let cool and chop coarsely.

Whisk together eggs and brown sugar in a large bowl. Blend in evaporated milk, vanilla, cinnamon and nutmeg. Stir in the toasted bread, pecans and raisins. Cover and refrigerate for at least 30 minutes, or up to 1 hour.

Meanwhile, lightly coat a shallow 2-quart baking dish with canola oil or nonstick cooking spray. Sprinkle with 1/2 tablespoon of the sugar. Melt butter in a small saucepan over low heat. Skim off froth and cook until it begins to turn light nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Transfer to a small bowl and let cool.

Pour the bread mixture into the prepared baking dish. Drizzle browned butter over the top and sprinkle with the remaining 1/2 tablespoon sugar. Bake the pudding for 40 minutes, or until firm in the center. Increase the oven temperature to 425 degrees F and bake for 10 to 15 minutes longer, or until the top is brown and puffed.

To make Bourbon Sauce: Meanwhile, place a deep mixing bowl, beaters and evaporated skim milk in the freezer to chill for 20 minutes. Beat evaporated milk in the chilled bowl, using an electric mixer, for 1 to 2 minutes, or until it is the consistency of whipped cream. Gradually add sugar, bourbon and yogurt and beat for several minutes longer, or until thickened. Serve over warm bread pudding.