Instructions

For The Bread Pudding:

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

Make The Custard:

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

Assembly:

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

Let This Sit For 30 – 40 Minutes!

• 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).
• While the bread pudding is baking in the oven, make the caramel whiskey sauce.

Prepare Caramel Whiskey Sauce:

• In a small bowl, mix the cornstarch and whiskey (bourbon or rum) to make a ‘slurry’ and set aside.d
• In a small saucepan, combine the white and brown sugars, butter, water, and cinnamon.
• 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.)
• In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’.
• Heat well and then add the caramel mixture.
• Bring the entire caramel whiskey sauce to a boil.
• Reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally.
• Serve both the bread pudding and caramel whiskey sauce WARM.