Bread Pudding with Pecans

Description
Purchased from the Wagner Estate in Wichita Falls, Texas in 1990. Note on card indicates this is a holiday family favorite. Dated 1927. This one is a mainstay in my house. I have made it at least a dozen times for dinner guests. Yummy.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * ¾ cup granulated sugar
 * 2½ cups whole milk
 * 4 eggs, beaten
 * ¼ teaspoon salt
 * 4 slices dry bread cubed
 * ⅓ cup chopped pecans
 * ⅓ cup raisins
 * 1 teaspoon vanilla extract

Directions

 * 1) In a 10" skillet heat sugar over low heat without stirring until it begins to melt.
 * 2) After sugar starts to melt, stir constantly for 3 to 5 minutes until light brown.
 * 3) Gradually stir in milk.
 * 4) Heat and stir until sugar is re-melted.
 * 5) Remove from heat.
 * 6) Gradually stir hot milk mixture into eggs, stir in vanilla and salt.
 * 7) Place bread cubes in ungreased baking dish.
 * 8) Pour egg mixture over all.
 * 9) Sprinkle pecans and raisins on top.
 * 10) Bake at 350°F for 30 minutes.