Pecan Bread Pudding Recipe

This is the recipe for the previous posted bread pudding. "Rum Soaked Pecan Bread Pudding": 2 qts toasted Cubed Bread(nuetral flavor), 1 qt toasted "Rum Soaked" Pecans, 10 whole EXLARGE Eggs, 1 qt Heavy Cream, 1 cup good quality Maple Syrup, 1 cup Brown Sugar, 1 1/2 cup "Vanilla" Sugar(this is the sugar we store the vanilla beans in), 4 TB AP Flour, 1/2 Vanilla Bean(scraped), 3/4 cup Rehydrated Golden Raisins, 1/2 cup Callebout Bittersweet Chocolate, shaven(we use 74percent) Toast the Pecans and Bread in 375 degree oven until slightly browned. Meanwhile, place Eggs, Cream, Maple Syrup, both Sugars, Vanilla Bean, Raisins and Chocolate in bowl and wisk together. Wisk in Flour, then add toasted Bread and Pecans and let sit for 10 minutes to soak in most of the liquid. Prepare a water bath in oven and cook, uncovered for 30 to 40 minutes or until stiff when shaken. If you are cooking individual ramekins it's a quicker time, where as a hotel pan or roasting pan can take 15 to 20 more minutes. If prepared in large pan, once cooked, let rest for several minutes then cool completly. Once chilled, fold out onto cutting surface and cut into desired shapes. For service, re-heat in 400 degree oven for 4 to 5 minutes until warm and soft throughout. In the restaurant we finish with some shaved Chocolate and fresh Cream.