In a mixing bowl beat the eggs, add the heavy cream, milk, cinnamon, nutmeg, and mix until all the ingredients are blended together. Add the sugar and mix until dissolved. Finally add the stale bread and mix gently. Set aside and let the mixture marinate at least 8 hours.
Once mixture has rested, place in cake pan and bake at 275 for 30 to 40 minutes.
In a sauce pan over medium heat, combine the milk, cream and sugar until they are warm, then add the sugar little by little, whisking to blend the dairy products.
Combine whiskey and cornstarch, then add to the cream mixture. Bring to a boil.
When the sauce begins to boil, reduce the heat to a low simmer and cook until the mixture has a creamy consistency. Remove the sauce from the heat, add butter and mix until incorporated.
Top finished bread pudding with whiskey cream sauce and enjoy warm!