Creole Bread Pudding with Heavenly Whiskey Sauce

Creole Bread Pudding with Whiskey Sauce is a delightful dessert that combines rich flavors and textures.

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cubed French bread with melted butter. Set aside.
In another bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the wet mixture over the cubed bread, gently folding to coat all the pieces. If using, add raisins and mix gently.
Allow the mixture to sit for about 15 minutes, allowing the bread to absorb the custard.
Pour the bread mixture into the prepared baking dish, spreading it evenly.
Place in the preheated oven and bake for 30-35 minutes or until the pudding is set and lightly golden.
Remove from the oven and let it cool for 15-20 minutes before serving.
In a saucepan over medium heat, combine sugar, heavy cream, whiskey, and butter.
Stir constantly until the sugar dissolves and the sauce starts to simmer.
Remove from heat and stir in the vanilla extract. Allow to cool slightly before serving.