Eggnog Bread Pudding - cooking recipe

Ingredients

4 tablespoons unsalted butter, room temperature (1/2 stick)
24 ounces French bread, crusts trimmed, broken into chunks
4 cups milk
6 eggs
3 egg yolks
3 cups whipping cream or 3 cups half-and-half
2 cups sugar
1/4 cup Bourbon
1/4 cup dark rum
2 tablespoons brandy
1 cup seedless raisin
2 teaspoons ground nutmeg

Preparation

Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
Preheat oven to 350 degrees.
Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
Add raisins and stir until combined.
Divide mixture between 2 prepared dishes, spreading evenly.
Sprinkle each with 1 teaspoon nutmeg.
Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
Bake until knife inserted in center comes out clean, about 1 hour.
Serve pudding warm with vanilla ice cream or whipped cream, if desired.