Caramel Bread Pudding with Caramel Sauce

Pudding:
2 tbsp. softened butter
12 oz. day-old French bread
1 quart milk
3 large eggs
2/3 cup sugar
1/2 cup dark brown sugar
1 cup golden raisins
2 tbsp. vanilla
Sauce:
1 cup sugar
1/2 cup heavy cream
Dash of bourbon whiskey

Butter a 13" x 9" x 2" baking sheet with the softened butter. Set aside. Cut the bread into 1-inch cubes and place in a bowl. Pour over the milk and allow to sit until bread is softened and milk is absorbed.

Beat the eggs in the electric mixer with the sugars until mixture is thick and fluffy. Stir in the raisins and vanilla. Fold together the bread mixture and the egg mixture. Pour into the prepared baking dish. Place in a large shallow pan and add enough hot water to come half way up the sides of the pudding dish.

Bake in a preheated 350 degree F oven for 1 hour or until browned and a knife inserted in the center comes out clean.

Sauce: In a very heavy skillet cook the sugar over medium-low heat, stirring with a fork, until mixture is melted and golden. Remove from heat and stir in the cream. Return to the heat, stirring, until mixture is smooth. Stir in the whiskey. Serve the pudding warm with the caramel sauce drizzled over.

Serves 10 to 12