Mimis Bread Pudding

By cfinder

Ingredients

• 1 loaf french bread cut into 1 inch cubes
• 1/2 c raisins (soaked 1/2 hr in warm water & drained)
• 1 pinch nutmeg
• 1/4 lb butter, melted
• 1/4 c sugar
• 2 tsp vanilla
• 1 quart half and half
• 4 eggs, beaten
• Whiskey Sauce: 1/2 pound buter
• 2 c sugar
• 1/4 c whiskey
• 4 eggs beaten in small bowl with the whiskey.

Preparation

Step 1

Fill a 9 x 9 x 2-1/2 inch baking pan with bread cubes and sprinkle raisins on top. Use enough bread to come to the top of the pan. You might not use the whole loaf. Whisk remaining ingredients together to make a batter, pour over top of bread and stir lightly. Allow bread to soak 1/2 hour. Pan will be very full. If you have too much batter, discard the escess. If there's not enough, add a little more milk to the pan. Bake at 325 degrees for about 40 mins, until pudding is golden brown and puffed up around the edges. The center should be set but still a little soft. You can make ahead and heat in the microwave oven later.

Make sauce: Melt butter in small pan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk consantly until the sauce has thickened slightly. If it's overcooked the sauce will curdle. Keep sauce warm until serving.