Breadpudding with whiskey sauce

1/2 loaf French bread
2 cups of milk
1/2 cup chopped raisins
3 slightly beaten eggs
1 cup of sugar
1/2 cup butter , melted
1 msk vanilla
2 tsk ground cinnamon(kanel)

Whiskey sauce: in a small saucepan melt 1/4 cup butter. Stir in 1/2 cup sugar, 1 egg yolk and 2 msk water.
Cook and stir over medium-low heat for 5-6 min. Remove from heat and stir in 2 msk Bourbon.

1 cup = 2,3 dl

Tear bread into small pieces. (4 cups) Combine bread, milk, and raisins. Let stand 15 minutes or till bread is softned, stirring often.

Beat together eggs, sugar, melted butter, vanilla and cinnamon. Stir into bread mixture till blended. Turn into a greased baking dish.
Bake in oven 350 grF (175 grC) for 40-50 min. Serve warm with whiskey sauce. Garnish with apple chunks.