Instructions: For the bread pudding: Combine cream and brown sugar in heavy saucepan over medium heat, stirring until brown sugar dissolves, about 2 minutes. Remove from heat and stir in cinnamon, nutmeg and Bourbon. Set aside.

Place bread cubes in large saucepan and add milk to soak, 4 to 5 minutes. Squeeze excess milk from bread cubes and transfer to a separate bowl. Add pear wedges and raisins, and mix to blend well.

Spread bread mixture evenly in greased, 8-inch-square cake pan. Pour cream-sugar mixture evenly over top of bread mixture. Dot with diced butter. Bake at 350 degrees until set, 40 to 45 minutes. Let cool slightly, about 10 minutes, while making Bourbon Sauce.

For the bourbon sauce: Beat egg and sugar in bowl until sugar dissolves, 2 to 3 minutes. Set aside.

Meanwhile, bring whipping cream and butter to a simmer over medium heat, then remove from heat. Slowly pour cream mixture into egg-sugar mixture, stirring constantly.

Transfer mixture to double boiler set over, but not touching, simmering water and heat until sauce has smooth, thick, shiny consistency, about 5 minutes. Stir in bourbon.

To assemble: Ladle Bourbon Sauce over entire surface of slightly cooled pudding. Serve at once on dessert plates topped with vanilla ice cream and sprinkled with cinnamon and nutmeg if desired.

This recipe yields 8 servings.

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