Cream Batter
6 cups heavy cream
3 tablespoons butter
12 egg yolks
3/4 cup granulated sugar
1-1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1-1/2 tablespoons brown sugar
2 tablespoons vanilla extract
1/4 cup bourbon
Melt the cream and butter. Blend the remaining ingredients (except the bourbon) into a mixer. Slowly drizzle in the hot cream mixture. Add bourbon.
Bread Pudding
1/2 gallon Cream Batter
1 (1 pound) loaf French bread, cut into 1-inch pieces
2 Bartlett pears, peeled, cored and cut into 1/8-inch slices
1/2 cup raisins
3/4 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
In a large bowl, add batter to bread. Stir in the remaining ingredients and mix well. Pour into a 13 x 9-inch pan coated with cooking spray. Cover with foil and bake at 275 degrees F for about 1 hour. Serve with brown sugar, bourbon or custard sauce.
Serves 12.