Custardy Bread Pudding

In a small bowl, stir together the raisins and the bourbon, rum, Grand Marnier, brandy, or apple juice. Cover and let the mixture stand overnight.

With a 3-inch cookie or biscuit cutter, cut a round from the center of each slice of bread (save the remaining bread for another use). Arrange the rounds of bread in a single layer on a baking sheet. Bake in a 300 degree F oven for 5 to 6 minutes or until the bread is nearly dry, but not crisp. Remove the bread rounds from oven.

In a medium bowl, beat together the eggs, milk, the 1-1/3 cups whipping cream, sugar, vanilla, ground nutmeg, and ground cinnamon.

Drain the raisins and discard the liquid. Place a bread round in each of six 10-ounce custard cups. Sprinkle half of the raisins over bread rounds. Repeat layers and top each with a third round of bread. Divide the egg mixture evenly among the 6 cups.

Place the custard cups in a roasting pan. Place pan on an oven rack. Pour enough boiling water into the pan around the custard cups to reach a depth of 1 inch. Bake the bread pudding in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center of a dessert comes out clean.

Transfer custard cups to a wire rack and let cool for 30 minutes. Serve topped with whipped cream and berries, if you like. Makes 6 servings.