5 slices white bread, trimmed
2 tbs. softened butter
2 cups whipping cream
1/2 cup whole milk
Pinch of salt
3 large eggs
1/2 cup sugar
1 tbs. vanilla
2 tbs. raisins

Preheat oven to 350
Spread one side of each slice with butter and cut into quarters. Arrange them, overlapping in bottom of a 1 1/2 qt. casserole.
In saucepan over med-high heat, heat cream, milk and salt until small bubbles appear around the edges.
In a large bowl, whisk eggs sugar and vanilla.
Slowly pour in milk, whisking constantly.
Pour over bread through a strainer. Sprinkle with raisins.
Bake 35-40 minutes until toothpick comes out almost clean. A little custard should cling to the pick.

Caramel Sauce

4 tbs. butter
1 cup plus 2 tbs. golden brown sugar, packed
1/2 cup whipping cream

In a saucepan over med. heat, melt butter. Stir in brown sugar and cream and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes until thickened slightly. Spoon warm sauce over bread pudding.