Categories: Desserts, Holiday 
      Yield: 8 servings 
  
----------------------------------PUDDING---------------------------------- 
      3 lg Eggs 
      1 lg Egg yolk 
    3/4 c  Sugar 
      4 tb Unsalted butter; melted 
  1 3/4 c  Half-and-half 
      3 tb Brandy 
      2 tb Pure vanilla extract 
    3/4 ts Freshly grated nutmeg 
    1/8 ts Salt 
      6 sl Dry cinnamon raisin bread 
           - quartered 
 
---------------------------CRANBERRY-MAPLE SAUCE--------------------------- 
    1/3 c  Pure maple syrup 
      2 tb Sugar 
  1 1/2 c  Cranberries 
           - if frozen, do not thaw 
      3 tb Unsalted butter 
  1 1/2 tb Bourbon 
  
  PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center 
  of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water 
  ready and a baking pan large enough to hold the souffle dish. Whisk the 
  eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, 
  brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and 
  pour the custard over it. Press the bread into the custard so it gets well 
  soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and 
  place on the oven rack. Pour boiling water into the baking pan so it comes 
  halfway up the sides of the souffle dish. Bake until the custard is softly 
  set in the center, about 1 hour. Remove from the water bath. Serve warm or 
  at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding 
  can be refrigerated for up to 3 days. To reheat, cover with aluminum foil 
  with several slits in it. Bake in a preheated 350F oven for 20 minutes. 
  Serve warm, or at room temperature with Cranberry-Maple Sauce. 
  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small 
  non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook 
  until their skins burst and they begin to pop, 6 to 8 minutes, or slightly 
  longer if they are frozen. Cut the butter into 3 pieces. Remove the pan 
  from the heat and whisk in the butter, 1 piece at a time, waiting until 
  each is incorporated before adding another. Add the bourbon. Sauce can be 
  served immediately or refrigerated for up to a week. Reheat gently and thin 
  with 2 to 3 tablespoons water before serving.