Bread Pudding - by Ali

Muhammad Ali\'s favourite bread pudding 


15 French bread slices, cut into 1-inch cubes
cup raisins
3 tbsp butter, cut into pats
3 eggs
3 egg yolks
cup sugar
tsp cinnamon
tsp nutmeg
1 cup of heavy cream
1 cup of milk

Preheat oven to 350°F/170-180°C. 

Arrange half of the bread cubes along the bottom of a buttered
two-quart baking dish. Top with raisins and butter pats. Place the
remaining bread cubes on top and set aside. In a large bowl, whisk
together the eggs, egg yolks, sugar, cinnamon and nutmeg until well
blended. In a medium saucepan, bring the cream and milk to a simmer.
Add the hot cream mixture very slowly to the egg mixture, so that it
will not curdle. Pour over the bread cubes and let stand for 20
minutes in order to saturate the bread. Place the baking dish into a
roasting pan; add enough water to the roasting pan to come halfway up
the sides of the baking dish. Bake for 35-40 minutes or until custard
sets. Serve with maple syrup.