Bread Pudding with Whiskey Sauce

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a deep dish casserole pan.

Step 3 -Mix the toasted bread cubes and raisins together.

Step 4 -Place the bread mixture in the casserole pan and set it aside for later.

Step 5 -In a pan over medium heat, combine the milk and butter.

Step 6 -In a medium-size mixing bowl whisk the sugar, eggs, nutmeg, cinnamon, vanilla, and salt.

Step 7 -Slowly, a little bit at a time, add the hot milk mixture to the egg mixture while whisking the egg mixture constantly to prevent it from scrambling.

Step 8 -Mix until fully incorporated.

Step 9 -Add the tempered egg mixture to the rest of the hot milk mixture, and whisk to combine into a custard.

Step 10 -Pour the custard mixture over the bread mixture in the casserole pan.

Step 11 -Place the casserole dish into a deeper pan with 1 inch of water in it. This will create a steam bath that helps the texture while cooking.

Step 12 -Cover the deeper pan and casserole dish with a single layer of foil.

Step 13 -Bake for 1 hour.

Step 14 -Remove the foil and bake until browned, about 15 minutes.

Step 15 -Combine the brown sugar, salted butter, heavy whipping cream, whiskey, and salt into a large saucepan over medium heat.

Step 16 -Heat to a boil, then reduce the heat to low.

Step 17 -Simmer and reduce the sauce until it reaches your desired consistency.

Step 18 -Pour the cream sauce over the pudding and serve warm.