Bread Pudding

Preheat oven to 250˚F. Arrange half of the bread in a 13 x 9-inch baking pan and sprinkle with raisins. Arrange the remaining half of the bread over the raisins.

In a large bowl whisk together the eggs, cream, 2 cups of the sugar, 1 tablespoon of the cinnamon and the nutmeg until smooth. Pour half of the custard over the bread and gently press down the bread. Let sit until the bread soaks up the custard, about 15 minutes (depending on the bread). Pour the remaining half of the custard over the bread and gently press down the bread.

In a small bowl combine the remaining 1/2 cup of sugar and 1 teaspoon cinnamon and sprinkle over the bread. Dot the bread with the butter and bake for 1½ to 2 hours, until the custard is just set in the center.

Serve the bread pudding warm, drizzled with the whiskey sauce. 

Irish Whiskey Sauce

In a medium saucepan bring the cream and milk to a boil. In a medium bowl whisk together the sugar and egg yolks until well combined. Gradually whisk in the hot milk and cream mixture.

Transfer the mixture to a double boiler and cook over just-simmering water, stirring gently but constantly with a rubber spatula until thick, about 12 minutes.

Pour the sauce through a fine sieve and stir in the whiskey. Serve the sauce warm or cold. If chilling the sauce, let it become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days.

Note: New Orleans style French bread is light and airy with a tender crust that softens in the liquid. You can use other French breads but each will absorb the liquid custard differently, so your final result could be either drier or more custardy.