For the pudding:
6 T. sultanas (golden raisins)
8 T. butter, plus additional for greasing
1 lb. white bread, sliced
1 cup milk
1 C. cream
1 vanilla bean
3/4 C. sugar
3 eggs, beaten

For the whiskey sauce:
1 C. cold milk
3 T. sugar
2 egg yolks
1/4 C. Bushmills whiskey

Preheat oven to 350�F.. Soak sultanas in hot water for 10 minutes, then drain.

Butter the bread. Remove crusts and cut into triangles. Arrange in a greased deep dish (6 x 6 x 2 inch casserole dish).

In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil. Remove the vanilla bean. Add milk mixture to the eggs. Through a strainer, pour the egg-and-milk mixture onto the bread. Leave to soak. Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.

To make the whiskey sauce: Boil the milk, then remove from heat. In a separate saucepan, mix the sugar and egg yolks. Add egg mixture to milk and return to heat. Cook gently over low heat, stirring constantly, until sauce thickens slightly. Stir in whiskey. Serve warm.