5 Tbsp. unsalted butter
2/3 c. sugar
5 large eggs
1 3/4 c. whipping cream (35% cream)
1/2 tsp. ground cinnamon
1/4 c. golden raisins
4 c. day-old French bread, cut into 3/4-in. cubes
whisky caramel sauce (See recipe in dessert section.)
Preheat oven to 350°F/190°C.
Use 1 Tbsp. of butter to grease an 8-in. square baking pan. Set aside.
Cream together the sugar and remaining butter until light and fluffy. Whisk in one egg at a time until all are incorporated. Then whisk in cream, cinnamon and raisins. Fold in the bread cubes and allow to stand for 4 minutes.
Pour mixture into the buttered baking pan and cover with foil. Cake in oven for 25 minutes. Remove the foil and continue to bake 10 - 15 minutes more or until set. Remove from the oven and allow to cool 10 minutes before slicing.
Slice and serve the bread pudding warm or cold and drizzle Whisky Caramel Sauce (see Calphalon web site) over the top.