Lightly grease two 8 x 4 x 2-inch loaf pans. Place 2 cups of bread cubes in each loaf pan and set pans aside.
In a medium mixing bowl, use a rotary beater to beat together the eggs, milk, sugar, butter, vanilla extract and nutmeg. Pour half of the egg mixture over each pan of bread. Let the mixture stand for 15 minutes before baking.
Bake in a 350° F oven for 15 to 20 minutes or till a knife inserted off centers comes out clean. Cool in pans on a wire rack for 10 minutes.
While bread pudding bakes, prepare Whiskey River Sauce.
Remove one of the bread puddings from loaf pan. Place bread-pudding loaf onto a cutting board. Spread jam evenly over the top of the bread-pudding loaf. Top with the remaining bread-pudding loaf. Cut into 6 slices. Place 1 slice on each serving plate.
Serve bread pudding with Whiskey River Sauce.
In a medium saucepan, stir together one (14 oz.) can sweetened condensed milk (1 1/4 cups), 1 cup sifted powdered sugar and 1/4 to 1/2 cup whiskey or 1/2 cup orange juice. Add 1/2 cup butter, cut up. Cook and stir the mixture over medium heat till butter melts. Don't boil.
Use about half of the sauce for the bread pudding. Cover and chill remaining sauce. Reheat the sauce and serve over pound cake or angel food cake, if you like.
Note that in both the original and reduced versions, only HALF the sauce is used for the bread pudding (with the remainder being saved for later use). Consequently, only half the sauce is calculated in both recipes' nutrition analysis.Makes 4 Source: