1 cup white sugar
1/2 cup water
2 eggs
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C). Grease an 11x5 inch baking dish.
In a saucepan, combine bread ingredients. Bring to a boil and stir until slightly toasted. Remove from heat.
Beat eggs in small bowl, then stir mixture into hot breadcrumbs. In a small bowl, whisk together egg yolks and water until smooth. Whisk in flour, whilst whisking, and pour into hot oil. Cook until pudding thickens, about 3 minutes. Stir in nutmeg and lemon juice.
Allow mixture to cool. Pecan cookie cutters and cut into squares.
Bake 10 cookies with middle row facing up in the center of the oven. Place an a 2 inch piece of parchment paper between the two holes in the top of the cake. Add another 2 inches of parchment paper, cover and press down on bottom as well as sides.