Custard:
3 eggs large 1 1/4 c. sugar 1 1/2 tsp. vanilla 1 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 1/4 c. butter melted 2 c. milk 1/2 c. raisins (or dates) 1/2 c. pecans chopped (or other nuts)
Beat eggs. Add sugar, then seasonings, butter and milk. Mix well.
Bread:
5 cups very stale French bread
Sprinkle bread with raisins and nuts. Pour on the custard mix. Let sit at least 45 min (or a day). Place in a baking dish. Place in oven preheated to 325 F. Reduce oven temperature to 275 F and bake for 40 min. Raise temp to 400 F and bake 15-20 min until brown.
Lemon sauce:
1 lemon halved 1/2 c. water 1/4 c. sugar 2 tsp. cornstarch (dissolved 1 tsp. vanilla in 1/4 c. water)
Heat or microwave all ingredients, till it thickens (1 min in microwave)
Chantilly cream (yummy on fruit cake etc, too): 1 c. whipping cream 1 tsp. vanilla 1 tsp. brandy 1 tsp. Grand Marnier or triple-sec 3 Tbsp. sour cream
Beat cream until thick, add flavorings and sugar. Just as peaks form add the sour-cream.
To Serve, put about 2 teaspoons lemon-sauce in a serving dish, then add a square of pudding and top with Chantilly cream.