For Bread Pudding- Whisk eggs until very well combined and slightly foamy. Add one large can of evaporated milk (not low fat) - whisk into eggs. Add spices, vanilla, 1 cup pure cane sugar and orange zest, then whisk to combine well. In a buttered oven safe bowl, pour this custard mix over torn Day old yeast bread. * Cover tightly and allow bread to soak up custard 4 hours or overnight. Sprinkle remainder of cane sugar on top of Pudding. Bake at 375 degrees for 1 hour or until puffed, golden and glistening with sugar crystals. Add more sugar and orange zest and a bit of melted butter if desired.