1/2 cup raisins 1/2 cup Irish whiskey 5 eggs 2 cups whipping cream 1 cup sugar 1 tsp. vanilla 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 8 slices firm white bread 3/4 cup unsalted butter, room temp 1/4 cup unsalted butter, cubed 1/2 cup sugar 1/2 tsp. sea salt 1 1/4 cups whipping cream

1. Soak raisins in whiskey for an hour. Butter 2 qt. rectangle baking dish. 2. 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 baking dish, overlapping slices. Drain raisins, reserving whiskey. Sprinkle raisins over bread, tucking some between slices. Pour custard over bread. Cover. Soak in refrigerator for 30 minutes. 3. 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 the pudding). Remove dish from water bath, cool on wire rack. 4. For Salted Caramel Butter Sauce, in a 2 qt. saucepan melt butter over medium heat. Whisk in sugar, salt, cream and 2 Tbsp. of the reserved whiskey. Bring to boil, reduce heat. Simmer uncovered 10 to 15 minutes or until slightly thickened, stirring frequently. Serve pudding warm with sauce spooned over top.