-
1
Combine 1/4 cup white sugar, brown sugar and spices.
-
2
In a bowl whisk yolks and sugar mixture until thoroughly mixed.
-
3
Stir in heavy cream then add bread and raisins, mixing very well.
-
4
Set aside 30 minutes, stirring often, for bread to absorb liquid.
-
5
Preheat oven to 350 degrees.
-
6
Spoon mixture into a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25 minutes.
-
7
Allow to cool completely.
-
8
Thoroughly butter 8 1-cup ramekins and sprinkle sides and bottom with sugar.
-
9
Set aside.
-
10
When pudding is cool, break it up into a large bowl.
-
11
In another bowl beat egg whites to soft peaks, add remaining 2 tablespoons sugar and beat just until stiff.
-
12
Add half of whites to pudding mixture, stirring to incorporate completely.
-
13
Gently fold in remaining whites, keeping batter as light as you can.
-
14
Spoon batter into prepared ramekins.
-
15
Bake 15 minutes, or until puffed and golden.
-
16
Dust with confectioners' sugar and serve immediately with warm Whiskey Sauce.
-
17
In a small saucepan slowly heat half-and-half and sugar.
-
18
In a small bowl whisk cornstarch with 1/4 cup water.
-
19
Slowly stream cornstarch into hot mixture, stirring constantly.
-
20
Cook 2 minutes, stirring constantly.
-
21
Sauce will thicken; thin slightly, if necessary.
-
22
Add whiskey, to taste.
-
23
Keep warm until ready to serve.
