What you’ll need:
16 ounce loaf of French bread (450g)
1/2 cup raisins (115g)
4 large eggs
1/4 cup granulated sugar (50g)
2 tsp vanilla extract
1/2 cup butter, melted (115g)
pinch of freshly ground nutmeg or 1/2 tsp store-bought
2 cups half and half (475ml)
1 cup whole milk (240ml)
Begin by soaking the raisins in a small bowl, just covered with boiling water. Set aside. **DRAIN BEFORE USING**
Tear bread into pieces and set aside.
In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
To layer the mix and raisins, put 1/3rd of the bread and custard mix into the bottom of an 8″ x 8″ baking dish (20cm x 20cm). Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temp before transferring to the refrigerator to chill completely (at least 6-8 hours or preferably overnight).
For the sauce:
1 large egg
3/4 cup half and half (175ml)
1/2 cup granulated sugar (100g)
dash of cinnamon (1/4 tsp)
splash of vanilla extract (1/2 tsp)
pinch of freshly ground nutmeg (1/8 tsp)
splash of Jim Beam Bourbon (1 Tbsp)
In a small saucepan combine egg, half and half and sugar. Mix well. Add in cinnamon, nutmeg, vanilla and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off heat. When it’s done, sauce will coat the back of a spoon and will resemble a thin pudding in consistency.
Original recipe found here: http://www.mimiscafe.com/news/recipes/bread-pudding-whiskey-sauce.aspx