Creole Bread Pudding

Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.

• Ready In: 1 hr
• Serves: 8-12

Ingredients

• 3  cups brown sugar, packed
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 5  eggs, lightly beaten
• 4  cups milk
• 2  cups  whipping cream
• 5  teaspoons vanilla extract
• 14  bread, slices 1 inch thick
• 1  cup raisins
• 1 1⁄2 cups pecan pieces

• Whiskey Sauce

• 2  cups  whipping cream
• 9  tablespoons granulated sugar
• 1 1⁄2 tablespoons cornstarch
• 2  tablespoons cold water
• 2  egg yolks
• 1⁄4 cup  whiskey

Directions

1. Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
2. To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.