Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce

By Jahel

Ingredients

• Bread and Butter Pudding
• 1/2 c raisins
• 1/2 c Irish whiskey
• 5 eggs
• 2 c whipping cream
• 1 c sugar
• 1 t vanilla
• 1/2 t cinnamon
• 1/4 t nutmeg
• 8 slices firm white bread, 24 hours old (12-14 oz. )
• 3/4 c unsalted butter, room temperature
• Salted Caramel Whiskey Butter Sauce
• 1/4 c unsalted butter, cubed
• 1/2 c sugar
• 1/2 t sea salt
• 1-1/4 c whipping cream

Preparation

Step 1

In medium bowl, combine raisins and whiskey and let soak for an hour. Butter a 2 qt. rectangular baking dish, set aside.
In large bowl whisk together eggs, cream, sugar, vanilla, cinnamon, and nutmeg. Generously spread one side of each bread slice with butter; cut each in half diagonally. Arrange in bottom of prepared baking dish, overlapping slices. Drain raisins, reserving whiskey. Sprinkle raisins over bread, tucking some between slices. Pour custard over bread; cover. Soak in fridge for 30 minutes.
Preheat oven to 375. Place uncovered baking dish in a large baking pan. Add enough hot water to come halfway up sides of dish. Bake 45 minutes or until pudding is set and top is golden (there will be a layer of melted butter over pudding.). Carefully remove baking dish from hot water; cool slightly on wire rack (the butter will soak back into the bread as it cools).
Meanwhile, for Salted Caramel Whiskey Butter Sauce, in a 2 qt. saucepan melt butter over medium heat. Whisk in sugar, salt, cream, and 3 T of the reserved whiskey. Bring to boiling and reduce heat. Simmer, uncovered, 10-15 minutes or until slightly thickened, stirring frequently. Serve pudding warm with the sauce spooned over top