-
1
In a bowl, whisk the eggs until well blended.
-
2
Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream.
-
3
Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread.
-
4
Cover the dish and let it soak overnight in the refrigerator.
-
5
Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it.
-
6
Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
-
7
For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling.
-
8
Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid.
-
9
Bring just to a boil to thicken it.
-
10
To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate.
-
11
Scoop out the desired portion size of the pudding, placing it on the sauced plate.
-
12
Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
-
13
Notes about the recipe: This is a restaurant recipe so uses leftover bread.
-
14
Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
