Whiskey Bread and Butter Pudding

• 8 slices white bread
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 14 cup raisins, chopped
• 3 eggs
• 1 12 cups warm milk
• 1 teaspoon vanilla sugar
• 12 teaspoon mixed spice
• 3 eggs, lightly beaten
• 12 cup fine sugar
• 120 g butter, melted
• 3 tablespoons whiskey

1. Grease 4 ovenproof serving bowls.
2. Cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles.
3. Place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins.
4. Place remaining triangles on top and sprinkle with the rest of the sugar.
5. Whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread.
6. Sprinkle with mixed spice.
7. Place bowls on a baking tray and bake for 15 - 20 minutes at 220C (425F) in preheated oven.
8. To make whisky sauce, beat eggs and sugar until light and fluffy.
9. While still beating add hot butter and whisky.
10. Pour over pudding.

white bread, butter, brown sugar, raisins, eggs, warm milk, vanilla sugar, mixed spice, eggs, sugar, butter, whiskey

Taken from www.food.com/recipe/whiskey-bread-and-butter-pudding-370156 (may not work)