Rich Bread Pudding with Raisins and Walnuts for St. Paddy's Day

This sounds like a wonderful treat for St. Paddy's Day. I'd serve it for brunch or dessert! Recipe is from Cook's Illustrated.

Rich Bread Pudding with Raisins and Walnuts
INGREDIENTS:
Cinnamon Sugar~
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding~
1/3 cup bourbon
3/4 cup raisins
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 cup chopped walnuts
1 1/2 tablespoons unsalted butter melted, plus extra for greasing pan
INSTRUCTIONS:
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
3. Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
4. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
5. Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.