1 c. raisins
1/4 c. bourbon
11 oz. day-old white bread cut into 1/2-inch pieces (about 11 c.)
2 1/2 c. whipping cream
2 1/2 c. applesauce
1 1/3 c. sugar
6 tbsp. (3/4 stick) unsalted butter, melted
3 lg. eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/3 c. chopped pecans (about 5 1/2 oz.)
1 c. pine nuts (about 5 1/2 oz.)
Vanilla ice cream

Combine raisins and bourbon in small bowl. Let stand 1 hour. Drain. Preheat oven to 350 degrees. Generously butter 11 x 9 x 2-inch baking pan. Place bread in pan. Whisk cream, applesauce, sugar, butter, eggs, cinnamon and nutmeg in large bowl to blend. Mix in raisins, pecans and pine nuts. Pour over bread in pan. Cover with foil. Bake until center of pudding is firm, for 1 hour. Cool slightly. Spoon pudding into bowls. Top with ice cream.