Custardy Bread Pudding
Bourbon-soaked raisins are layered with bread and topped with an egg and cream mixture to make these sophisticated custard desserts.
To prepare this bread pudding in one large baking dish: Follow the preceding directions, except remove and discard crusts instead of cutting bread slices into rounds. Arrange slices on a baking sheet. Bake in a 300 degree F oven for 5 to 6 minutes or until nearly dry. Remove from oven. Drain raisins; discard liquid. Arrange 6 bread slices in one layer in a 12x7x1-1/2-inch (2-quart rectangular) baking dish. Sprinkle half of the raisins over bread slices. Repeat layers; top each with a third bread slice.
Pour egg mixture evenly over bread. Using the back of a large spoon, lightly press down bread into egg mixture. Place a large roasting pan on an oven rack. Put the baking dish with the bread mixture in the pan. Pour boiling water into the outer roasting pan to a depth of 1 inch. Bake in a 300 degree F oven for 50 minutes or until a knife inserted near the center of the dessert comes out clean. Transfer the bread pudding to a wire rack; cool for 30 minutes. Serve as suggested.