Cinnamon Bread Pudding with Whiskey Sauce

8 eggs
1 1/2 cups white sugar
1 tbsp. vanilla
1 1/2 cups heavy cream
4 cups milk
1/2 (1 lb.) loaf cinnamon bread
1/2 cup golden raisins

Whiskey Sauce:

1 1/2 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup
1/4 to 1/3 cup whiskey, or to taste

Preheat oven to 325 degrees.

Place eggs in a mixer bowl and beat until thoroughly mixed. Continue mixing and beat in sugar, vanilla, cream and milk. Set aside.

Cut and cube the cinnamon bread and place in a greased, 9-by 13-inch pan. Add raisins, sprinkling around pan. Pour egg mixture over top and lightly pat down. Bake 1 hour 15 minutes or until pudding is set and top is slightly crusty. Top with warm whiskey sauce and serve warm. Makes 12 to 15 servings.

To make whiskey sauce, melt butter slowly; add 2 cups sugar and heat further, stirring, until sugar is well incorporated into the butter. Add the corn syrup and cook until well blended. Add whiskey and heat through. Makes 4 cups sauce.