½ cup melted butter
1 medium-size loaf white bread or Brioche
½ cup raisins or dried fruit
¼ cup Irish whiskey
1 cup heavy cream
1 ½ cups whole milk
8 oz. cream cheese
½ cup granulated sugar
½ tsp. cinnamon
• First things first, your raisins need to get drunk. Place the raisins in a bowl and add the whiskey to cover them. Let sit at room temperature for at least two hours, but the longer the better.
• Preheat your oven to 325°F. While the oven is heating up, use melted butter to coat a 9x13” baking dish.
• Cut the bread loaf in 1-inch thick slices, and generously butter both sides. Place bread in the prepared pan by either cutting into cubes, or for a bit of a fancier approach, shingle in the whole slices in a single layer by overlapping the slices.
• Place the pan into the oven for 7 to 10 minutes to lightly toast the bread.
• While your bread is getting a glorious tan, place the milk, heavy cream and cream cheese into a saucepan. Slowly stir over a medium-low heat until the cream cheese is melted and combined.
• In a separate bowl, combine the eggs, sugar and cinnamon. Once the milk mixture is ready, slowly add to egg mixture a little at a time, mixing well before each new addition.
• Once the milk and egg mixtures are fully combined, pour two-thirds of the amount into the pan over the toasted bread. Set aside for 15 to 20 minutes to allow the bread to absorb the custard mixture.
• Remember those tipsy raisins? Strain out the raisins, being sure to save the whiskey. Sprinkle the raisins over the bread and custard mixture.
• Pour remaining custard over the raisins. Place pan into the oven and cook for 1 hour until the custard is puffed up and set. The top should be slightly browned as well.
• Remove from the oven and serve immediately.
Serving options: Top with fresh whipped cream or use the drunken raisin whiskey to make a delicious caramel sauce!