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1
make the sauce Fill a medium bowl with ice water.
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2
In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer.
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3
Discard the vanilla bean.
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4
make the sauce Meanwhile, in a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened.
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5
Whisking constantly, drizzle in the hot milk.
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6
Pour the mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, 7 to 8 minutes.
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7
Strain the custard through a fine sieve into a medium bowl and set the bowl in the ice bath until cold.
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8
Cover and refrigerate the sauce.
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9
make the bread pudding Preheat the oven to 350.
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10
In a small bowl, combine the raisins and whiskey and let stand for 30 minutes.
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11
Drain, reserving the whiskey.
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12
make the bread pudding Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer.
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13
Toast the bread for about 5 minutes, until lightly golden.
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14
On another baking sheet, spread the almonds in an even layer and toast for 3 to 4 minutes, until lightly golden.
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15
Reduce the oven temperature to 325.
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16
make the bread pudding Grease a 13-by-9-inch glass baking dish.
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17
In a small bowl, stir 2 tablespoons of the sugar with the cinnamon.
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18
In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended.
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19
Whisk in the milk, cream, almonds, raisins, vanilla, nutmeg and salt.
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20
Add three-fourths of the bread cubes, stirring to moisten.
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21
Let stand for 5 minutes, then pour the bread mixture into the prepared baking dish.
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22
Scatter the remaining bread cubes on top, pressing down gently.
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23
Brush the bread cubes with the melted butter, then sprinkle the cinnamon sugar on top.
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24
make the bread pudding Bake for 50 to 60 minutes, until the top is deep golden and the custard is set.
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25
Transfer the bread pudding to a rack to cool for 30 minutes.
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26
make the bread pudding Stir 1 to 2 tablespoons of the reserved soaking whiskey into the sauce and serve with the warm bread pudding.
