MeMa’s Bread Pudding

 Cut the bread into 1 1/2-inch slices and place in a 9 x 13-inch baking dish or 4-quart casserole.

 Combine eggs, milk, cream, sugar, cinnamon and nutmeg and pour gently over the bread until saturated. Refrigerate for a couple of hours or overnight.

 Bake at 325°F until firm to the touch in the center, approximately 1 to 1 1/2 hours. For best results, use a convection oven or place a pan of water on the rack below the pudding.

 Serve with whiskey or rum sauce.

 For the sauce, whisk egg yolks and sugar together in the top of a double boiler. Scald the milk in another pot, then gradually pour it into the egg-and-sugar mixture while whisking. Add vanilla.

 Whisk over boiling water until the sauce begins to thicken; do not overcook. Remove from heat and add whiskey or rum. Keep warm until ready to serve.