Brush melted butter on one side of French bread
slices, and place bread, buttered sides up, on a baking sheet.
Bake bread for 10
minutes or until lightly toasted.
Cut bread into 1/2-inch cubes, and set aside.
Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or
until soft (do not drain).
Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl;
stir well with a whisk.
Add bread cubes and raisin mixture, pressing gently to moisten;
let stand 15 minutes.
Spoon bread mixture into a 13 x 9-inch baking dish coated
with cooking spray.
Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
Bake at 350 degrees F for 35 minutes or until set.
Serve warm with Caramel-Whiskey Sauce.
Caramel-Whiskey Sauce: Combine sugar and water in a small heavy saucepan over
medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional
15 minutes or until golden (do not stir).
Remove from heat.
Carefully add butter
and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble