Instructions

For The Bread Pudding:

1. Soak the raisins in 1 cup of whiskey (bourbon or rum) and set overnight.
2. Drain the excess whiskey from the raisins the next day.
3. Pre-heat the oven to 350 degrees F.
4. Butter a large 10 X 13″ baking pan.
5. Lay one third of the bread cubes on the bottom of the pan, pack them in; try not to leave any big holes.
6. Sprinkle half of the raisins.
7. Lay a second layer of bread cubes, again as packed down as possible.
8. Sprinkle the other half of the raisins.
9. Layer the last third of bread cubes, tightly.

Make The Custard:

1. In a large mixing bowl, milk, heavy cream, eggs, white and brown sugars, cinnamon, salt, and vanilla extract.
2. Blend well with a hand-held mixer.

Assembly:

1. Press the bread crumbs down with a flat spatula.
2. Pour the custard all over the bread crumbs and raisins, covering thoroughly.

Let This Sit For 30 – 40 Minutes!

1. Bake in a pre-heated oven until the center is cooked, approximately 70 minutes (more if it isn’t firm enough, use aluminum foil on top of the pudding half-way through baking in order to prevent burning).
2. While the bread pudding is baking in the oven, make the caramel whiskey sauce.

Prepare Caramel Whiskey Sauce:

1. In a small bowl, mix the cornstarch and whiskey (bourbon or rum) to make a ‘slurry’ and set aside.d
2. In a small saucepan, combine the white and brown sugars, butter, water, and cinnamon.
3. Cook until an amber-colored caramel sauce forms, about 10 minutes. Do not boil, set aside. (If the caramel color is not dark enough for you, add about a 1 – 2 tablespoons of molasses.)
4. In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’.
5. Heat well and then add the caramel mixture.
6. Bring the entire caramel whiskey sauce to a boil.
7. Reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally.
8. Serve both the bread pudding and caramel whiskey sauce WARM.