5 whole eggs
1 egg yolk
1/2 c. sugar
2 c. milk
1 c. heavy cream
4 tbsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. vanilla extract
12 oz. day-old French bread
2 tbsp. (1/4 stick) butter
2 c. raisins, sprinkled with a sm. amount of rum
4 slices white loaf bread
1 1/2 c. Whiskey Sauce (recipe below)

Preheat the oven to 300 degrees. Beat the eggs and sugar in a large mixing bowl at medium speed. Add the milk and heavy cream and blend, then cut the mixer speed to low. Add 2 tablespoons of the cinnamon, along with the nutmeg and vanilla, and blend.

Cut the French bread into small slices. Lightly butter a cake pan 9 inches square and 2 inches deep, then sprinkle the bottom with 2 teaspoons of the remaining cinnamon and 2/3 cup raisins. Spread a layer of bread over the raisins and cover it with 1/3 of the custard mixture.

Make sure the custard soaks in completely by pressing the bread down with your hands, making sure it absorbs all it can. Repeat the sequence (cinnamon, raisins, bread, custard) twice more, to produce three complete layers in all. Top with the 4 loaf slices and press them down, to make sure the bread is soaked with custard. Sprinkle with additional cinnamon, if desired.

Cover the pudding with lightly buttered heavy-duty aluminum foil. Place the cake pan inside a baking dish filled with water halfway up the sides, and bake for 1 hour. Serve warm, topped with 4 tablespoons of warm whiskey sauce per portion.

Serves 6-8.

WHISKEY SAUCE:

3 eggs
1 c. (2 sticks) butter, melted and still warm
1/2 c. granulated sugar
1 1/2 tsp. bourbon whiskey

Using a mixer, whip the eggs at high speed until soft form. Reduce the mixer to low speed and slowly add the melted butter. Add the sugar slowly and mix until cool, then add the whiskey. Blend thoroughly.

Makes about 2 cups.

NOTE: Whiskey sauce can be stored, covered, at room temperature for 3 to 4 days.