Bread Pudding With Key Lime Sauce And Chantilly Cream

In a large bowl, whisk together the milk, eggs, 3/4 cup of sugar, melted butter, cinnamon and nutmeg until the sugar dissolves. Add the bread and set aside. Stir occasionally for about 30 minutes until the bread is soft.

Preheat the oven to 350 degrees F. Stir the walnut pieces and currants into the softened bread and pour the mixture into a buttered 2 quart baking dish. Cover with foil and place the dish in a large roasting pan. Add enough warm water to reach halfway up the sides of the baking dish.

Bake for 30 minutes, remove the foil, and continue to bake until the pudding is set in the middle, about 20 minutes.

In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.

In a small non-aluminum saucepan, stir together the remaining 1/2 cup plus 1 tablespoon of sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.

Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

To serve, spread 2 to 3 tablespoons of lime sauce on each plate. Scoop the warm pudding onto the sauce, and top off with the chantilly cream.

For Chantilly Cream: Combine all of the ingredients in a mixing bowl and beat until thick, about 2 to 5 minutes.