Creole Bread Pudding

steps

Creole Bread Pudding

1. Preheat oven to 300 degrees.
2. In a large bowl, blend sugar, cinnamon, and nutmeg. Whisk in eggs, milk, cream, and vanilla.
3. Tear bread slices into big, bite size pieces; place in a lightly buttered 9x13x2 inch pan.
4. Pour custard mixture over bread and allow to soak until soft, about 1 hour. Stir raisins into pudding. Top with nuts.
5. Bake uncovered 1 ½ hours.
6. Prepare Rye Whiskey Sauce; reserve, keeping warm until needed.
7. Scoop bread pudding into individual bowls and top with reserved Rye Whiskey Sauce.

Rye Whiskey Sauce

1. Stirring occasionally, heat cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil.
2. Mix cornstarch and cold water in small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
3. Put yolks into a stainless steel bowl; whisk. Temper yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return yolk mixture to hot cream mixture, whisking in slowly. After mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
4. Add whiskey, adjusting to taste, and keep warm until ready to use.
5. Store sauce in a covered container in refrigerator up to 3 days.