Bread Pudding for the French Toast Lover by Amber

Bread Pudding for the French Toast lover
This recipe is adapted (but quite varied) from a poster named: andiesenji at http://forums.egullet.org/index.php?%2Ftopic%2F128208-extra-rich-bread-pudding-for-mock-french-toast%2F

I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!

8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.

To Make “French Toast,” refrigerate for 24 hours.
To serve,  slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.
I made a whipped cream/crème fraiche mixture by whipping one small container each with a couple of spoonfuls of sugar and vanilla.
I also made a whiskey sauce I found on the internet, but found it completely unnecessary.
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