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1
Preheat oven to 350 degrees F.
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2
Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
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3
With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
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4
Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture.
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5
Add the soaked bread crumbs to the egg mixture and stir well.
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6
Let stand for 10 minutes.
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7
It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
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8
Transfer the mixture to a greased baking dish.
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9
Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
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10
Let it slightly cool in the dish.
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11
Meanwhile, near the end of the baking time, make the sauce.
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12
With an electric mixer, beat egg yolks until thick and pale.
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13
In a saucepan, melt the butter and sugar.
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14
Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
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15
Stir in bourbon by hand.
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16
Serve the pudding warm with vanilla ice cream if desired.
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17
Pass the hot bourbon sauce separately.
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18
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens.
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19
Therefore, the Food Network cannot attest to the accuracy of any of the recipes
