6 eggs
3/4 cup sugar
3/4 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
2 teaspoons vanilla
2 tablespoons butter melted
4 cups half and half
2 cups raisins
1 cup chopped walnuts or pecans
Kahlua Creme Sauce:
3 tablespoons butter
2 cups heavy whipping cream
3/4 cup sugar
1 tablespoon flour
1 egg
1/4 teaspoon nutmeg
1/16 teaspoon kosher salt
1 tablespoon Kahlua liqueur
1 teaspoon vanilla extract
Preheat the oven to 350°F. Slice the bread into 1-inch cubes. You'll need about 12 cups of loosely packed bread cubes. Spread the cubes across 2 large baking sheets. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. Remove from the oven and let the bread cool completely. In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, and salt. Stir in the vanilla, butter, and half and half. Use the mixer or an immersion blender to thoroughly blend all the ingredients. (This is key to avoiding any "eggy" pieces in the bread pudding.) Pour the toasted bread, nuts, and raisins into the liquid mixture. Stir for a few minutes, until the bread cubes absorb most of the liquid. Lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid. Grease a 9x13 baking dish with butter. Pour the bread mixture into the dish. Cover tightly with foil. Bake for 80-90 minutes, removing the foil after 60 minutes, to allow the top to brown. The pudding is done when it is golden brown and springy to touch. The center of the pudding should be baked through and not at all liquid. Serve warm with Kahlua Cream Sauce. Kahlua Creme Sauce: Melt the butter in a small saucepan over medium heat. Add the cream and whisk to combine. In a small bowl, whisk or stir together the sugar and flour. Add the flour and sugar to the saucepan along with the egg, nutmeg, and salt. Whisk continuously for 10 minutes, until the sauce thickens enough to coat a spoon. Remove from the heat and stir in the Kahlua and vanilla.