Creole Bread Pudding

• 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

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.

brown sugar, cinnamon, nutmeg, eggs, milk, whipping cream, vanilla, bread, raisins, pecan, whiskey sauce, whipping cream, sugar, cornstarch, cold water, egg yolks, whiskey

Taken from www.food.com/recipe/creole-bread-pudding-475812 (may not work)