Instructions: In an electric mixer, beat the eggs on high speed until very frothy, about 3 min. Add the sugars,vanilla,cinnamon,nutmeg, & butter. Beat on high speed until well blended. Beat in the light cream. Stir in the raisins & peaches.

Place bread cubes in greased loaf pan. Pour egg-cream mixture over bread & stir well. Let bread absorb liquid, patting bread down occasionally,for 45 min. Bake in 325F oven for 1 hr. Increase temperature to 375F & bake 15 min. more until well browned. To serve,spoon into dessert dishes & top w/

WHISKEY SAUCE. SAUCE: Over medium heat, slowly bring light cream & vanilla to boil, stirring often to prevent scorching. Meanwhile,thoroughly blend egg yolks & sugar. As soon as cream reaches a boil, remove from heat.

Slowly add egg mixture,stir to prevent eggs from cooking & becoming lumpy.

Blend in whiskey. May be served warm or cold.

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