Bread and Butter Pudding with Hot Whiskey Sauce

• ½ c. raisins
• ½ c. Irish whiskey
• 5 large eggs
• 2 c. heavy whipping cream
• 1 c. sugar
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 1 tsp. vanilla extract
• 8 oz. white bread
• 4 tbsp. unsalted Irish butter

Whisky Sauce:

• ½ c. unsalted Irish butter, cut into small pieces
• 1 c. sugar
• 6 tbsp. heavy whipping cream
• ¼ c. Irish whiskey

To make the pudding: In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch square glass baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half of the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with remaining bread and raisins. Pour the custard over the bread and let soak for 30 minutes.

Preheat the oven to 400º F. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water and let cool on a wire rack.

To make the whiskey sauce: In a small saucepan over medium heat, melt the butter. Whisk in sugar, cream, and whiskey. Reduce heat to low and simmer for 4 to 5 minutes, or until sauce thickens. Serve pudding warm with the whiskey sauce spooned over each portion.