Preheat the oven to 300 degrees. Beat the eggs and sugar in a large mixing bowl. Add the milk and heavy cream and blend, then cut mixer speed to low. Add 2 tablespoons of the cinnamon, along with the nutmeg and vanilla. Blend. Cut the French bread into small slices. Lightly butter a cake pan 9-inches square and 2 inches deep, then sprinkle the bottom with 2 teaspoons of the remaining cinnamon and 2/3 cup raisins. Spread a layer of bread over the raisins and cover it with 1/3 of the custard mixture. Make sure the custard soaks in completely by pressing the bread down with your hands, making sure it absorbs all it can. Repeat the sequence (cinnamon, raisins, bread, custard) twice more, to produce three complete layers in all. Top with the 4 loaf slices and press them down, to make sure the bread is soaked with custard. Sprinkle with additional cinnamon, if desired. Cover the pudding with lightly buttered heavy-duty aluminum foil. Place the cake pan inside a baking dish filled with water halfway up the sides. Bake for 1 hour. While the pudding is baking, prepare whiskey sauce. Using a mixer, whip eggs at high speed until soft peaks form. Reduce the mixer to low speed and slowly add warm melted butter. Add the sugar slowly and mix until cool, then slowly add the whiskey. Blend thoroughly. NOTE: Whiskey sauce can be stored covered at room temperature for 3-4 days. MEMPHIS COMMERCIAL APPEAL, 03/02/1988 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 187 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 653.8mg||201 %|
|Sodium 227mg||8 %|
|Potassium 245.3mg||6 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 53.5g|
|Protein 19.3g||28 %|
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Calories per serving: 480
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