INGREDIENTS

INSTRUCTIONS

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,  From a collection of my mother's (Judy
Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 159mg
Sodium: 69.5mg
Potassium: 127.4mg
Carbohydrates: 21.7g
Fiber: 1.4g
Sugar: 19g
Protein: 5.8g