Bread Pudding

Bread Pudding:

	4 eggs
	1/2 cup sugar
	2 1/2 cups heavy cream
	1/3 cup bourbon
	8 tablespoons (1 stick) unsalted butter, melted
	6 cups (1-inch pieces) quality French bread, left out overnight
	1 Bartlett pear, peeled, cored and coarsely chopped
	1/2 teaspoon ground cinnamon
	1/4 teaspoon ground nutmeg
	1/2 cup light brown sugar

In a large bowl, whisk together the eggs and sugar until the eggs turn pale yellow. Add the heavy cream, bourbon, and butter and whisk until smooth. Put the bread into the egg mixture and let the pudding sit for 30 minutes, until the bread absorbs most of the custard, occasionally press the bread into the liquid to saturate them. Preheat the oven to 350 degrees F. Butter a round baking dish that is 9 inches in diameter and 4 inches deep, or an equivalent size casserole. Pour the bread pudding into the prepared dish. Sprinkle the top of the bread pudding with the chopped pears, cinnamon, nutmeg, and brown sugar. Cover the bread pudding with foil and bake for 30 minutes. Remove the foil and continue to bake for another 10 to 15 minutes, or until the pudding is set. Remove from the oven and cool slightly.

Serve with Bourbon Sauce