Preheat oven to 325° F and butter a 2-qt. baking dish.
Pudding: Place bread in a shallow bowl. Pour the espresso and half and half over the bread and allow to soak for 1 hour.In a separate bowl beat the eggs add the sugar and mix well. Add the nutmeg and vanilla extract; mix well. Pour mixture over bread. Add the raisins and pecans. Dot with butter. Bake 45 to 60 mins..Serve with Caramel sauce or Whipped Cream
Caramel Sauce: Combine the sugar with water. Bring to boil. Stir until sugar is dissolved. Boil syrup while swirling pan until deep golden caramel. Remove from heat. Add the heavy cream (will bubble) slowly. Cook sauce over low heat stirring until smooth. Add the unsalted butter and stir until melted.Makes 4 Source: