Ingredients

• 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
• 1 tablespoon unsalted butter
• 2 cups heavy cream
• 4 cups whole milk
• 6 large eggs
• 1 3/4 cups plus 2 tablespoons light brown sugar
• 4 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins
• Confectioners' sugar, for garnish
• 1 recipe Whiskey Sauce, recipe follows

Directions

Whiskey Sauce:

2 cups heavy cream

1/2 cup whole milk

1/2 cup granulated white sugar

2 tablespoons cornstarch

3/4 cup bourbon or other whiskey

Pinch salt

2 tablespoons unsalted butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.