5 eggs
1 pt. whipping cream
1 c. sugar
1 stick butter
Dash of cinnamon
1 tbsp. vanilla
1/4 c. raisins
12 slices fresh or day-old French bread, about 1 inch thick

WHISKEY SAUCE:

1 c. sugar
1 1/4 c. milk
1 c. heavy cream
Dash of cinnamon
1 tbsp. butter
1 tbsp. cornstarch
1 tbsp. bourbon

Preheat oven to 350 degrees.

To make pudding: In a large bowl, combine eggs, cream, sugar, butter, cinnamon, vanilla, and raisins, mixing well. Pour into 9 inch square pan, 1 3/4 inches deep. Arrange bread slices flat in the egg mixture and let soak 5 minutes. Turn bread over and soak 10 minutes more. Push bread down so most is covered by custard mixture. Do not break bread.

Set pan into a larger pan and fill outside pan with water to 1/2 inch from the top. Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering for the last 10 minutes to brown top. When done, the custard should still be soft, not firm. Serves 8.

To make the sauce: Mix sugar, cream, and milk. Combine 2 cups of the cream mixture, cinnamon, and butter in a saucepan; bring to a boil. Mix cornstarch and bring to a boil. Mix cornstarch with remaining cream and stir to dissolve. Add slowly to hot cream. Bring to a boil and boil 2 minutes. Remove from heat; cool slightly and stir in whiskey. Serve with bread pudding.