1. Spray your pan with non-stick cooking spray.
2. If you haven’t already, cube the French bread (approximately 1-inch pieces) and toast them until lightly browned.
3. Spread the cubed, toasted bread, raisins, and pecans in the prepared pan. You can absolutely skip the raisins and/or the pecans if those don’t appeal to you. I’ve made it with and without those and it’s still amazing!
4. In a small saucepan, heat milk and butter over medium heat.
5. In a bowl, whisk together the sugar, eggs, nutmeg, cinnamon, vanilla, and salt. 
6. Pour 1 cup of the heated milk mixture to the egg mixture to temper it, then add the egg mixture back into the hot milk mixture.
7. Pour the eggs/milk over the cubed bread in the pan. Cover with foil. You can bake immediately or let it soak in the fridge overnight before baking.
8. Place a large baking sheet (or other larger baking pan that’s at least an inch deep) in your oven and place your dish filled with bread pudding onto the larger pan. Pour water at least half an inch deep into the outer pan.
9. Bake at 350°F for one hour.
10. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. During this last 15 minutes, make the sauce.

Jack Daniels Sauce: 

1. Combine all ingredients into a large saucepan and bring to a boil. 
2. Immediately reduce the heat to low and let it simmer until it begins to thicken.
3. Reduce until it’s a syrup consistency.
4. Pour the sauce over the hot bread pudding.  I often have leftovers that I save and add more to the pudding while eating or to pour over ice cream on top of the bread pudding. Enjoy!!