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1
Preheat the oven to 300 degrees. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla.
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2
Tear the bread slices into big, bite-size pieces and place in a lightly buttered 9-by-13-inch pan.
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3
Pour the custard mixture over the bread and allow to soak until soft, about 1 hour.
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4
Stir the raisins into the bread pudding and top with nuts.
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5
Bake uncovered 11/2 hours. P
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6
repare the Rye Whiskey Sauce and keep warm until needed.
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7
Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce.
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8
Rye Whiskey Sauce
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9
Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.
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10
Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
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11
Put the yolks into a stainless steel bowl; whisk.
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12
Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks.
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13
Return the yolk mixture to hot cream mixture, whisking in slowly.
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14
After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
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15
Add the whiskey, adjusting to taste, and keep warm until ready to use.
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16
Store sauce in covered container in the refrigerator up to 3 days.
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17
Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle.
