Better Than Bread Pudding

“If you're afraid of butter, use cream." -  Julia Child         
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Ingredients for pudding:
2 cups cubed pound cake or Pannetone
2 c heavy cream
1/2 c sugar
dash salt
1/4 tsp nutmeg
2 tbsp butter, melted
4 egg yolks, beaten
1 c golden raisins
1/2 c any sweet liqueur, brandy or amaretto for example
1/2 c sliced blanched almonds
1 tsp lemon rind, grated
1/2 tsp orange rind, grated 
Ingredients for topping:
1 carton whipping cream
2 tbsp sifted sugar
  1. Plump raisins by soaking in the liqueur for about 15 minutes.  Drain off most of the liqueur and set aside.
  2. In a bowl, beat eggs, set aside.
  3. Heat cream until just scalding, but not sticking or burning.  Watch it carefully.  Set aside
  4. In a large mixing bowl, mix together the sugar, salt, nutmeg, butter, lemon, and orange rinds.  
  5. Pour heated cream and the sugar mix over the egg yolks and mix.
  6. Fold in the raisins, cake cubes, and almonds.  Stir together very lightly
  7. Place batter in a greased baking dish.  I use a 1 & 1/2 quart one with tall sides.  
  8. Set the baking dish in a shallow pan filled with 1-inch of water.  
  9. Put both in 325° oven and bake for 1 hour.
  10. Cool.
  11. Make topping by whipping together the cream and sifted sugar.  Serve dollops on top of pudding.