French Bread Pudding

Directions

1. 1
   Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter.
2. 2
   Add eggs, cream, cinnamon, vanilla, and raisins, mixing well.
3. 3
   Pour into a 9-inch square pan 1-3/4 inches deep.
4. 4
   Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid.
5. 5
   Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread).
6. 6
   Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil.
7. 7
   Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top.
8. 8
   When done, custard should be soft, not firm.
9. 9
   BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan.
10. 10
    Bring to a boil.
11. 11
    Add cornstarch mixed with 1/4-cup water.
12. 12
    Cook, stirring, until sauce is clear.
13. 13
    Remove from heat and stir in whiskey.