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INGREDIENTS:

 

3 cups stale French Bread, cut in 3/4-inch cubes 
2 cups milk 
2 eggs 
1 cup sugar 
1 tablespoon vanilla extract 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
4 tablespoons butter, melted and slightly cooled 
1/2 cup white raisins

Preheat oven to 350 degrees. Place stale bread in a bowl with milk and squeeze 
the bread with your hand until well saturated with milk. 
With an electric mixer on high speed in a separate 
bowl, beat eggs with sugar until thick and pale. 
Stir in the vanilla, cinnamon, nutmeg, butter and 
raisins to the egg mixture. Add the soaked bread 
crumbs to the egg mixture and stir well. Let stand 
for 10 minutes. It is important to allow enough time 
for the bread to absorb the egg mixture or the bread 
crumbs will float to the top during baking, leaving a 
layer of custard on the bottom of the dish. 

Transfer the mixture to a greased baking dish. Bake 
until firm, or until a knife inserted in the middle comes 
out clean, about 45 to 50 minutes. Let it slightly cool 
in the dish.

Bourbon Sauce: 
2 egg yolks 
1 stick butter, not margarine 
1 cup sugar 
1/3 cup bourbon whiskey, to taste

Meanwhile, near the end of the baking time, 
make the sauce. With an electric mixer, beat 
egg yolks until thick and pale. In a saucepan, 
melt the butter and sugar. Pour the butter and 
sugar mixture over the egg yolks, beating 
constantly with the mixer, until well thickened. 
Stir in bourbon by hand. Serve the pudding 
warm with vanilla ice cream if desired. Pass 
the hot bourbon sauce separately. 
 

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