Instructions

Bread Pudding:

1. Preheat the oven to 375° F.
2. Spread the bread cubes on a baking sheet and toast in the oven for 6-8 minutes.
3. You can use either a 9 x 13 baking dish or ramekins to make the bread pudding. Depending on the capacity of your ramekins, you'll need anywhere from 8-12 ramekins. Butter your baking dish(es). If using ramekins, set them on a baking sheet.
4. Use a handheld mixer to beat together the eggs and sugar. Add the ground spices, vanilla and salt and mix to combine.
5. Heat the milk and molasses until lukewarm (either on the stove or in the microwave). Gradually add the warm milk to the egg mixture and beat until combined.
6. Place half of the bread cubes in the ramekins or in the baking dish. Sprinkle the raisins over the bread cubes and top with the remaining bread cubes. Pour the custard evenly over the cubes. You'll need to move around some of the bread cubes to make sure they get soaked by the custard. Let stand for 5 minutes. Bake for 25-35 minutes until the top is browned and the pudding is set. Let rest for at least 15 minutes before serving.

Salted Caramel Whiskey Sauce:

1. Place sugar and water into a saucepan over medium low heat and occasionally stir the mixture until the sugar has dissolved. If you find sugar crystals forming on the side of the pan, dip a pastry brush in cold water and wipe them away. After all of the sugar is completely dissolved, increase the heat to high.
2. Keep an eye on the caramel but do not agitate it. This means no stirring. Occasionally grab the handle of the pan and swirl the sugar water mixture to ensure it is cooking evenly. The color will start to change and darken after 5-8 minutes. You want it a dark amber but not burnt. When the sugar water mixture has reached the desired color, stir in the butter and heavy cream. The mixture will bubble wildly. Whisk to combine. Set aside to cool for 10 minutes and then stir in the salt and whiskey.