Preheat the oven to 350°F. In a large bowl, whisk together the first six ingredients, using only 3/4 C of the sugar, until the sugar dissolves. Add the bread and set aside. Stir occasionally for about 30 minutes until the bread is soft. Stir in walnut pieces and currants into the softened bread and pour mixture into a greased 2-quart baking dish. Cover with foil and place 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 3 T of water. In a small non-aluminum saucepan, stir together the remaining 1/2 C plus 1 T sugar, lime juice, and the remaining 1/4 C 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.
Spread 2-3 T of lime sauce on each plate. Scoop the warm pudding onto the sauce and top off with Chantilly Cream.
Combine heavy cream, sour cream, sugar, brandy, and vanilla extract in a mixing bowl and beat until thick, about 2-5 minutes. When preparing these recipes be sure to use butter.