This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.
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This is a wonderful dessert; I have made it in a glass dish as well as individual porcelain tea cups. The custard is fabulous, and wins high marks from the family chef with 35 years experience. Tips from the chef: use brioche as your bread, soak your raisins in bourbon, cover w saran wrap, pat the bread into the custard to help the bread absorb the egg mix, and bake in a hot water bath. The Creme Anglais is a great make-ahead sauce. This is easy and special!!
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