Creole Bread Pudding

1 tablespoon butter	1 cup raisins
2 cups sugar	1/4 teaspoon cinnamon
1/4 teaspoon nutmeg	2 vanilla beans or 2 TBS Vanilla Extract
12 large eggs	3 cups heavy or whipping cream
6 ounces day old French Bread cubed	Whiskey Sauce (recipe follows)

1. Spread bottom and sides of a 2 quart baking dish with butter. Sprinkle raisins over the bottom of the dish.

2. Combine sugar, cinnamon and nutmeg in a large bowl. Split vanilla beans in half lengthwise and scrape seeds in to bowl. (Reserve vanilla pods for another use, such as flavoring granulated or confectioner's sugar.) Whisk in eggs and cream until well blended; stir in bread. Cover and refrigerate bread mixture one hour.

3. Meanwhile, heat oven to 325 degrees F.

4. Pour bread mixture into prepared dish; cover dish with foil and place in larger baking or roasting pan. Add enough boiling water to come halfway up sides of baking dish.

5. Bake pudding for 90 minutes. Remove foil and bake 10 to 15 minutes more or until top is light golden brown and center is slightly firm. Serve warm with Whiskey Sauce. Makes 8 servings.

Whiskey Sauce

1 1/2 cups heavy or whipping cream	1/3 cup sugar
2 1/4 teaspoons cornstarch	2 Tablespoons cold water
1/3 cup bourbon

Bring cream and sugar to a boil in a small saucepan over high heat. Combine cornstarch and water in a cup, add to hot cream, stirring constantly. Return mixture to a boil, then reduce heat and simmer, stirring for about 1 minute. Remove from heat and stir in bourbon. Cool slightly. Makes about 2 cups.

This recipe is From Brennan's in New Orleans... and is fabulous!

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