Champions Grille's Bread Pudding
This bread pudding bakes a bit crispier than many recipes. When the sauce is poured over it, however, it ends up being very soft.

1 quart (4 cups) heavy whipping cream
1 cup lightly packed brown sugar
6 eggs
1 teaspoon vanilla
2 tablespoons cinnamon
1 teaspoon nutmeg
1-pound loaf French bread, slightly stale
1/4 cup raisins

Sauce:

1/4 cup Kentucky bourbon
2 tablespoons cornstarch
3 tablespoons cold water

Heat oven to 350 degrees. Lightly grease a 1-1/2-quart casserole dish and set aside.

Mix together whipping cream, brown sugar, eggs, vanilla, cinnamon and nutmeg.

Break up bread into 2-inch chunks. Place in casserole dish.

Pour out 2 cups of the whipping cream mixture; set aside. Pour remaining mixture over bread. Sprinkle bread with raisins. Bake 1 hour, or until a thermometer inserted into the center reads at least 165 degrees.

When bread mixture has baked, pour remaining whipping cream mixture into a saucepan. Add 1/4 cup Kentucky bourbon. Stir together cornstarch and water to form a smooth paste; add to saucepan. Cook over medium-low heat until mixture thickens; stir constantly. When thickened, pour over bread and serve immediately.

Serves 6 to 8.