8 cups stale French or Italian bread, in small cubes
1 egg yolk
1 1/2 cups sugar
Heaping teaspoon cinnamon
1/4-1/2 teaspoon grated nutmeg (to taste)
2 teaspoons vanilla
1 stick butter, melted
4 cups milk
3/4 cup raisins

Place bread in a greased loaf pan or baking dish.

In a bowl with electric mixer on high, beat the eggs until frothy and bubbly, about 3 minutes.

With mixer running, slowly pour in sugar. Add nutmeg, cinnamon, vanilla and butter, beating until well-blended.

On medium speed, beat in milk. Stir in raisins. Pour over bread and let soak in about 43 minutes, tamping down on bread now and then so cubes don’t float, until most of the liquid is drawn away from the edges of the dish. Place in preheated 350°F oven.

Reduce heat to 300°F and bake for 40 minutes. Increase heat to 425°F for 25 minutes. Bread pudding should be browned but not burned, and slightly puffed.

Serve from hot dish with a little Whiskey Sauce drizzled over each portion.

Makes 10 servings.

Whiskey Sauce:

1/2 teaspoon cornstarch
1/4 cup water
1 cup sugar
1 cup cream
1 teaspoon cinnamon
2 tablespoons butter
1 or 2 shots bourbon

In a small bowl, combine the cornstarch and water and set aside.

In a saucepan, place the sugar, cream, cinnamon and butter. Bring to a boil. When the sauce boils, whip it into the cornstarch. Add bourbon. Keep slightly warm until ready to serve.

Makes about 3 cups.