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1
Butter and flour inside of Bundt pan.
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2
Remove crusts and ends of the loaf; reserve for another use, if desired.
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3
Divide slices of bread into three even, separate piles.
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4
Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
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5
Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
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6
Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
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7
Top the plums with one cup of raisins sprinkled evenly around the layer.
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8
Sprinkle with 1/2 cup of sugar and 1 teaspoon cinnamon.
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9
Pour 1/2 cup melted butter over all.
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10
Cut another third of the bread into triangles, and layer it over the plums and raisins.
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11
Top that layer of bread with the remaining plum halves, raisins, 1/2 cup sugar, cinnamon, and butter.
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12
Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
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13
Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
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14
Place Bundt pan on baking sheet with sides.
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15
In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
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16
Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
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17
Sprinkle nutmeg over top and allow to rest for 30 minutes.
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18
Preheat oven to 350 degrees with rack in middle position.
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19
Place Bundt pan with baking pan in oven for 70 minutes.
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20
Let cool for 20 minutes.
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21
Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
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22
Bring to room temperature before serving (or warm individual slices in microwave).
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23
Dust with powdered sugar.
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24
For sauce:
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25
Beat butter until fluffy.
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26
Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
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27
Repeat with remaining sugar and liquor OR milk.
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28
Beat until smooth and thick, but pourable.
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29
Store covered in refrigerator.
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30
Let stand at room temperature for 1/2 hour before serving.
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31
Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
