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1
Preheat the oven to 250 degrees F.
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2
Butter a square cake pan with the butter.
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3
Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
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4
In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract.
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5
Fold in the bread cubes being sure to not break them up too much.
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6
The trick to this recipe is to make sure all of the bread soaks up the custard, and that you dont overcook it.
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7
Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
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8
Place the pans into the oven and bake for 2 hours.
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9
Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.
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10
The finished pudding should be slightly firm, while moist, but not runny.
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11
Serve warm with Whiskey sauce.
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12
Whiskey Sauce Directions:
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13
Mix together the water and cornstarch.
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14
Bring the cream to a boil in a small saucepan.
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15
While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar.
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16
Set aside to cool to room temperature.
