Leave the torn bread out for a day to get stale. Meanwhile, put the raisins in a small saucepan and cover with the white wine. Simmer until raisins are plump. Refrigerate.
Once the bread is stale, you can start to make the custard. Combine the first three ingredients in a large mixing bowl. Grate in about a ¼ of the nutmeg seed, or to taste. Add the salt and vanilla. Lightly beat the egg yolks in a small bowl, reserving the whites for another use. Gently combine the yolks with the custard. Add the stale bread to the custard. It will take as long as two hours for the stale bread to soak up the custard. Gently turning the bread with a spatula will speed up the process.
Preheat your oven to 375 degrees.
While you’re waiting you can prepare the pecans. At the restaurant we boil the pecans in brown sugar syrup then deep fry them. You can also brown them in a pan with a tablespoon each of brown sugar and butter and a pinch of salt.
Now that the bread has absorbed the custard, fold in the raisins. Spray six ramekins (or 3-4 oz bowls) with non-stick spray. Put the soggiest part of the bread mixture in the bottom of the bowls. Now fold the pecans into the remaining bread mixture and loosely top each of the bowls.
Place the bowls in a shallow baking dish and carefully add hot water to half way up the sides of the baking dish. Place in preheated oven and bake until an instant read thermometer measures 170 degrees at the center of the pudding, about 35 minutes.
We serve the bread pudding with our secret Bourbon-Chocolate sauce but any warm chocolate sauce will work.