Makes 6-8 servings
12 slices stale or fresh French bread, sliced one inch thick (about one loaf)
In a large bowl, mix butter and sugar until creamy with mixer.
Add eggs, cream, vanilla and cinnamon and beat until thouroughly combined. Stir in optional raisins.
Place sliced bread in 9-inch square buttered glass baking dish. Pour in liquid mixture on bread. Let stand a
few minutes to soak, then carefully turn slices over and let stand a few more minutes to soak. Push
down bread, if needed, to submerge. Add a little extra cream, if needed, to cover bread, by pouring
evenly over surface; it does not have to be perfectly mixed.
Remove foil and bake 10 minutes or so longer, until top is lightly browned and pudding is still soft.
In small bowl, dissolve cornstarch in 1/4 cup very warm to hot water. In medium saucepan combine
remaining ingredients and bring to boil over high heat. Cook, stirring constantly, until sugar is dissolved - about 3 minutes. Stir in cornstarch mixture. Cook, stirring constantly, until sauce thickens -
about 3 minutes. Remove from heat and stir in bourbon whiskey.
Courtesy of Dwight Heinmuller - adapted from original recipe from The Baltimore Sun