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1
Preheat the oven to 250 degrees F.
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2
Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside.
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3
(Once in the oven, the casserole will sit inside a larger pan.
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4
A roasting pan would be good.)
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5
Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl.
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6
This helps to evenly distribute the spices.
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7
Add the sugar mixture to the egg mixture, and combine thoroughly.
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8
Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer.
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9
Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard.
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10
Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours.
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11
Remove the foil, add increase the oven temperature to 300 degrees.
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12
Bake for 1 hour more, or until the pudding is golden brown and slightly firm.
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13
Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny.
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14
If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook.
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15
Serve slightly warm with whiskey sauce.
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16
Note: New Orleans French bread is very light and tender.
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17
Outside New Orleans, use only a light bread.
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18
If the bread is too dense, the recipe won't work.
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19
Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
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20
Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
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21
Add the sugar and bourbon, and stir.
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22
Let cool to room temperature.
