Make the whiskey-caramel sauce: Combine the sugar and water in a small saucepan set over medium-high heat. Stir until the sugar completely dissolves.
1½ cups granulated sugar, ⅔ cup water
Stop stirring and allow to simmer until mixture is golden, about 17 minutes. Do not stir!
Remove from heat.
Carefully add the butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
¼ cup salted butter, 2 ounces cream cheese
Stir in the whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
¼ cup Irish Whiskey, ¼ cup milk
Preheat oven to 350°F.
If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey-caramel sauce in a large bowl. Stir well with a whisk.
¾ cup heavy cream, 1 cup granulated sugar, ¾ tablespoon pure vanilla extract, 12 ounces evaporated milk, 2 large eggs, ¾ cup Whiskey Caramel Sauce
Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
10 cups cubed French bread
Cover and allow to sit in the refrigerator for at least 30 minutes to soak up all the goodness.
Pour the bread mixture into the prepared 13 x 9-inch baking dish or ramekins.
Sprinkle top with raisins, cinnamon, and sugar.
½ cup raisins, 1 tablespoon ground cinnamon, 2 tablespoons granulated sugar
Bake for 35 minutes, or until set.
Serve warm with more caramel-whiskey sauce.