Cinnamon Praline Bread Pudding

I am trying to clean out my pantry... use up all the stuff that has been accumulating and not being used. I have no clue where I got a can of evaporated milk... it must have been accidentally picked up instead of sweetened condensed... But nonetheless here I was with a can of evaporated milk and nothing to do with it... Until -grin- inspiration...

Bread Pudding!!

Ok, so I made it for breakfast, so you could say its a glorified baked french toast, but humor moi!

You have to make... so easy... amazingly good!

Cinnamon Praline Bread Pudding
* Cooking Spray
* 5 slices toasted bread
* 2 tablespoons butter
* 1/3 cup raisins
* 2 large eggs
* 1/2 cup light brown sugar
* Dash of salt
* 1 cup evaporated milk
* 1 cup boiling water
* 1 teaspoon vanilla extract
* 1/3 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter, softened


Heat oven to 350°F. Coat an 11x7 baking dish with no-stick cooking spray.
Spread toasted bread with butter and cut into quarters. Place buttered side up in prepared baking dish. Sprinkle chopped pecans over toast.
Whisk eggs, 1/2 cup sugar, salt, evaporated milk, boiling water and vanilla. Pour over toast and let stand 10 minutes, occasionally pressing bread into liquid with back of spoon.
Combine 4 teaspoons sugar, butter and cinnamon with a fork. Crumble butter mixture over top.
Bake 35 minutes or until knife inserted near edge comes out clean.

You can serve for breakfast with or without syrup.
You could substitute raisins or currents for pecans.
You could make the whole pan for yourself and not share any of it... I won't tell!