Bread Pudding with Raspberry Sauce

8 slices white bread, crusts removed
1/4 cup butter (room temperature)
4 eggs plus 2 yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups milk
2/3 cup heavy cream
2 cups confectioners' sugar
whipped cream (optional)

Butter 1 side of bread, layer slices, (butter side up) in a 2 quart greased shallow dish. Beat together eggs, yolks, sugar, vanilla extract, cinnamon and nutmeg. Heat milk and cream until small bubbles appear around edges. Gradually beat into egg mixture. Pour over bread. Place baking dish in larger pan; add hot water to 1 inch up side of dish. Bake at 375 degrees F for 45 to 50 minutes.

Cool to room temperature. Top with confectioners' sugar. Broil 1 minute until sugar melts. Glaze with Raspberry Sauce.

Serves 8

Raspberry Sauce:
2 (10 ounce) packages frozen raspberries
1 tablespoon cornstarch
1/2 cup cold water
1 tablespoon lemon juice

Blend raspberries through strainer, discard seeds. Puree raspberries.

In a small saucepan mix cornstarch and water until smooth. Stir in raspberry puree. Stir constantly over medium heat until thickened and boiling. Boil 1 minute. Remove from heat. Stir in lemon juice. Serve with bread pudding. Spoon sauce on plate, top with pudding and a dollop of whipped cream.