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Preheat oven to 300 degrees. Using a 2 inch cutter, cut the toast into circles. Butter, then layer into four lightly buttered ramekins, alternating with the washed raisins. Whisk the eggs and sugar, add the milk, cream and vanilla, then strain into the ramekins. Stand in a roasting tin half full of water and cook in the preheated oven for 45 minutes to 1 hour until risen and nicely browned.
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Meanwhile, make whiskey sauce- Melt the butter in a double boiler saucepan, add the sugar and dissolve over gentle heat. Remove from the heat and add the egg, whisking vigorously, and then add the whiskey.
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