Capirotada Mexican Bread Pudding

1. Preheat oven to 350 F. Place bread cubes loosely on cookie sheet and bake in oven for 10 minutes or until golden brown.
2. In mixing bowl, combine eggs, milk, condensed milk, evaporated milk, sugar, cinnamon and vanilla. Using wire whisk or electrical mixer, mix well. Stir in toasted bread, raisins and pecans. Mix and let set for 5 minutes until toasted bread absorbs liquid.
3. Fill full size roasting pan half full with water. Transfer bread mixture into 4-inch deep baking pan. Place uncovered baking pan with bread mixture nside roasting pan of water, which will prevent drying and scorching of batter.
4. Bake at 350 F for 1 hour. To check for doneness, insert toothpick or knife in center of capirotada. When it comes out dry it’s done.
5. For Scotch envinada sauce: In large saucepan, bring scotch or sherry wine to boil. Reduce until about one-third of liquid. Transfer to stainless steel bowl and place in refrigerator until cool. Once cool, add sweetened condensed milk and heavy cream. Using hand mixer or electric mixer, whip until consistency of creamy sauce.
6. Serve sauce over warm capirotada. Garnish with caramel sauce and whipped cream as desired.