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1
In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and 1/4 tsp cinnamon until blended.
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2
Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
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3
Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
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4
Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
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5
Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
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6
Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
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7
Remove the pudding from the water bath and allow it to cool while you make the sauce.
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8
Sauce:
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9
Scald the cream, all but 1/4 cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
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10
Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
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11
Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
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12
Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.
