BREAD PUDDING WITH WHISKEY SAUCE
2 sticks of butter, ¼ teaspoon salt, 2 cups heavy cream, 2 cups condensed sweetened milk, 1 (11 oz.) can coconut milk, 2 cups sugar, 1/2 cup brown sugar, 1 loaf stale French bread, 2 cups stale cinnamon swirl bread, ½ cup pineapple crushed, drained, 1½ teaspoon cinnamon, 1 cup golden raisins, 2 teaspoons vanilla extract, 5 eggs, beaten, 2 cups pecans, roughly chopped.
Soak raisins in pineapple juice. Cut bread into 1/2-inch cubes. Combine cream, milk, and butter in a saucepan and heat on medium until the butter melts. Drain the raisins add them to a large bowl, add the sugar, cinnamon, pineapple, vanilla, eggs, and pecans, stir together. Add the bread mixture to the bowl, mix well. Pour into a buttered baking dish, set for 20 minutes before you bake. Bake covered at 325 degrees for 45-minutes in a water-bath.
WHISKEY SAUCE: 1/2 stick of butter, 1/2 cup evaporated milk, 1 cup powdered sugar; 1 1/2 teaspoon vanilla, 1/8 teaspoon cinnamon, 1/2 teaspoon cornstarch, and 1/4 cup whiskey. Add the butter, sugar, and vanilla to a saucepan stir make sure it does not burn. When the butter melts add the remaining ingredients, except the whiskey, bring to a rapid boil. Remove from the heat add the whiskey, mix well.
When ready to serve drizzle with warm whiskey sauce. Top with whipped cream or a scoop of vanilla ice cream.