Bread and Butter Pudding with Whisley Sauce

Serves 8

2 Tbsp Unsalted butter ( for baking dish)
6 cups days old bread ( challah) cut into 1 inch cubes
2 cups milk
3 cups heavy cream
4 large eggs plus 1 yolk
1 cup sugar
1/2 tsp salt
1 Tbsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 cup boiling water plus more for pan

Whiskey Sauce:
1 1/2 cups heavy cream
2 tsp cornstarch
2 Tbsp cold water
1/3 cup sugar
1/3 cup bourbon

Butter a 9 x 13 baking pan, set aside

Put bread in large bowl - set aside

Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer - remove.

Whisk eggs, yolk, sugar, salt, valnilla, cinnamon and nutmeg in medium bowl. Whisking constantly - pour in cream mixture slow and steady. Pour over bread and fold to combine. Let stand for 30 minutes. Tossing and pressing occassionally to submerge bread.

Soak raisins in cup of boiling water ( some bourbon if you like). Drain and stir raisins into bread mix.

Preheat oven to 350 degrees F

With slotted spoon - transfer bread to buttered dish. pour remaining liquid over top. Turn top layer of bread crust side up.

Set dish in a roasting pan, transfer to oven. Pour boiling water into roasting pan to reach halfway up dish side. Bake until golden brown - about 50 minutes. Let dish cool on rack 10 - 20 minutes.

Whiskey sauce :
Bring cream to a simmer over medium heat in a small sauce pan.
Whisk together cornstarch and 2 tbsp water. Slowly whisk into cream. Bring to boil - whisking constantly. Reduce to low - simmer - whisking constantly. 1 minute. Remove from heat - sitr in bourbon and sugar. Let cool and serve with bread pudding.

Source : Jungle Jim's English Pub night.