1994 LEON'S RAISIN BREAD PUDDING

Bill Andrews uses up day-old raisin bread or fruit-filled croissants to make this homey dessert at Leon's on the West Side. He got the recipe for the custard from his mother, who made it with milk rather than cream. You may substitute 2 cups of Grape-Nuts cereal for the bread to make Grape-Nuts pudding.

2 cups heavy cream
2 cups half-and-half
1 teaspoon vanilla extract or two vanilla beans
1 cup granulated sugar
8 eggs
1 teaspoon almond extract
Grated nutmeg to taste
1/4 pound (1 stick) unsalted butter
3 thick slices stale raisin bread (or fruit-filled croissants)

In a saucepan, heat the cream and half-and-half to the scalding point (this is important so that custard won't break). If using vanilla beans, split them and add to the cream before heating; after heating the cream, scrape the vanilla seeds into it and discard the pods.

In a separate bowl, combine sugar, eggs, vanilla and almond extracts and nutmeg. Whip to blend. Whisk in the scalded milk.

Rub sides and bottom of 8-by-10-inch Pyrex dish with unsalted butter. Add the raisin bread or croissants, broken into coarse pieces. Then add custard mixture.

Set the casserole into a larger pan of water. Bake for 45 minutes in preheated 375 degree oven or until set. Serve warm with whipped cream or bourbon-maple sauce.

This fluffy, velvety chocolate mousse forms one layer in Cafe Nuovo's tower of white chocolate cheesecake and mousse. You could also serve the mousse alone.