Instructions

• Preheat oven to 350° F. Grease a 13x9-inch baking dish. Set aside.
• Add the raisins and whiskey to a small bowl. Set aside.
• Place the bread cubes in an even layer on a rimmed baking sheet. I use a jelly roll pan.
• Lightly toast the bread cubes for 10 minutes.
• Set aside.
• Add the milk, eggs, sugar, vanilla, cinnamon, and nutmeg to a large bowl.
• Whisk until well combined.
• Add the toasted bread cubes to the prepared baking dish.
• Pour the egg mixture over the bread cubes.
• Add the raisins and whiskey to the bread cube mixture.
• Lightly toss to coat and combine.
• Let it stand 15 minutes, pushing the bread cubes into the egg mixture if needed.
• Bake for 45-55 minutes, or until set and baked through. The bread pudding will be puffed and lightly browned.
• To make the sauce, heat the sugar in water over low heat in a medium saucepan, stirring until sugar is dissolved and mixture is well-combined.
• Bring to a boil and cook, without stirring, until caramelized, about 15 to 20 minutes.
• In a separate small saucepan, warm the heavy cream over low. This will help to prevent the sugar from recrystallizing.
• Add butter and warmed heavy cream to sugar mixture, and cook until well-combined, 1 to 2 minutes.
• Remove from heat and let cool for 5 minutes.
• Stir in the whiskey, and add additional cream if necessary.
• Serve over the warm bread pudding.