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Classic New Orleans Bread Pudding with Whiskey Sauce
Recipe courtesy Emeril Lagasse, Sauce Recipe from Mr. B's Bistro (Brennan's) in New Orleans, LA

Yield: about 10 servings

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups half-and-half
8 slices day-old French bread (I used challah), cut into 1/2-inch cubes (about 4 cups or 3/4 lb loaf)
1 cup raisins

Whiskey Sauce

1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup Irish whiskey

Preheat the oven to 350 degrees F.

Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.

Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Whiskey Sauce over the pudding.

to make whiskey sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey...and stand back this isn't for the faint hearted. Serve sauce warm or cold.