4 tbsp. (1/2 stick) butter, room temp.
24 oz. French bread, crusts trimmed, broken into chunks
4 c. milk
6 eggs
3 egg yolks
3 c. whipping cream or half and half
2 c. sugar
1/4 c. bourbon
1/4 c. dark rum
2 tbsp. brandy
1 c. seedless raisins
2 tsp. freshly grated nutmeg
Ice cream, whipped cream or creme fraiche (optional)

Spread 2 tablespoons butter in each of two 9x13 inch ovenproof glass baking dishes. Place bread in large bowl. Pour milk over. Let soak until liquid is absorbed, about 1 hour.

Preheat oven to 350 degrees F. Using electric mixer, beat eggs, yolks, cream, sugar, bourbon, rum and brandy in medium bowl until smooth and thick. Pour egg mixture over bread. Add raisins and stir until combined.

Divide mixture between 2 prepared dishes, spreading evenly. Sprinkle each with 1 teaspoon nutmeg. Place dishes in larger baking pans. Add water to pans to come 2/3 way up sides of dishes. Bake until knife inserted in center comes out clean, about 1 hour. Serve pudding hot with vanilla ice cream, whipped cream or creme fraiche if desired. 20 servings.