Coat your Stargazer Cast Iron skillet with a pat of butter. Cut brioche bread into thick cubes and add to skillet along with raisins.
In a large bowl, whisk milk, eggs, sugar and cinnamon. Pour over the top of the brioche.
Bake for 15-20 minutes or until custard is set and tops of bread are slightly crispy. Spoon into bowls and create the whiskey caramel sauce.
To make the sauce, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Simmer without touching for 10-15 minutes to get golden brown. Remove from heat and add butter and cream cheese, whisking constantly so no lumps occur. Stir in whiskey and milk.
Drizzle sauce on top of bread pudding, serve and enjoy!