FOR THE BREAD PUDDING
3/4 cup heavy cream
1 cup granulated sugar
3/4 tablespoon vanilla extract
1 12 ounce can evaporated milk
2 eggs lightly beaten
3/4 cup Irish Whiskey Caramel Sauce see below, divided use
Approximately 10 cups cubed French bread (cut into 1/2 inch cubes)
1/2 cup raisins or chocolate chips if you don't like raisins
cinnamon and sugar for topping about 1 tablespoon cinnamon and 2 tablespoons sugar mixed to combine
FOR THE WHISKEY-CARAMEL SAUCE
1 1/2 cups granulated sugar
2/3 cup water
1/4 cup salted butter cubed
2 ounces cream cheese cubed
1/4 cup Irish Whiskey
1/4 cup milk
TO MAKE THE CARAMEL-WHISKEY SAUCE:
Combine sugar and water in a small saucepan over medium-high heat. Stir until the sugar completely dissolves.
Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR!
Remove from heat.
Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
Preheat oven to 350°F.
If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup caramel whiskey sauce in a large bowl. Stir well with a whisk.
Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.
Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray, or into approximately 6 prepared ramekins.
Sprinkle top with raisins or chocolate chips.
Bake at 350F for 35 minutes or until set.
Serve warm with more caramel-whiskey sauce.