Gilliland Irish Bread Pudding With Caramel Whiskey Sauce Recipe

How to make it Spread bread slices with some of the soft butter. Toast lightly on 1 side. Cut bread into ½ inch squares. Set aside. Plump raisins in whiskey and set aside. Heat milk and cream with vanilla bean, scraping out the seeds from the bean into the milk. Cool. Discard bean. Set milk aside. Beat eggs with sugar. Add to milk mixture. Stir in bread and raisin mixture. Let stand 15 minutes. Pour bread mixture into well-buttered 13x9 glass baking pan. Dot with remaining butter. Sprinkle with cinnamon-sugar mixture, to taste. Bake at 350 for 45-60 minutes or until light golden brown on top. Serve with caramel whiskey sauce. Makes 8 servings. ** Caramel Whiskey Sauce: Melt sugar in water over low heat until caramelized. Add butter and 1 ½ cups whipping cream and cook to desired consistency. Cool, then add whiskey and more cream if necessary. Makes 3 cups