Irish Whiskey Bread Pudding

For the bread pudding:
Preheat the oven to 350 F or 180 C.

Remove the crust from the bread slices and butter one side of each slice. Place the bread butter side down in a large cast iron skillet (12 inch or so).

In a medium bowl, combine the sugar, eggs, cream, milk, whiskey and vanilla. Sprinkle raisins and nutmeg over the top of the bread slices and pour the egg and milk mixture over the top .

Lightly press the bread into the custard mixture, then sprinkle coarse sugar over the top. Place in the oven and bake for 40-45 minutes until golden brown on top and the bread has absorbed the liquid.

For the whiskey sauce: While the pudding bakes, make the sauce. In a medium saucepan combine the cream, milk and sugar and heat over medium heat.

In a small bowl combine the cornstarch and 1/4 cup of the whiskey. Stir until the cornstarch is dissolved and add this to the hot milk mixture in the sauce pan.

Bring to a boil and whisk continually for 5 minutes until the sauce begins to thicken. Remove from heat and add the remaining 1/4 cup whiskey, salt and the butter. Whisk to combine and serve hot over the pudding.