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For the bread pudding:
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1.
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Preheat oven to 350 degrees F. Cut bread into small cubes and melt butter.
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Pour melted butter into ramekins and swirl around to coat.
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2.
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Combine 3 cups soymilk, eggs, maple syrup, 3 tablespoons whiskey, and cinnamon in a large bowl and mix until combined.
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Add vanilla bean pod to mix and let sit in the fridge for at least 30 minutes.
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If using vanilla extract, you can skip the refrigeration.
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3.
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Place bread cubes in ramekins and pour liquid mix over the cubes.
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Pour enough to come just to the top of the inner lip of the ramekin.
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Set in the fridge for at least an hour; overnight is better.
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Add more liquid if needed.
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4.
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Bake bread puddings for about 30 minutes until the custard is set.
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While pudding bakes, make the caramel sauce:
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1.
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Combine sugar and water in a heavy bottomed saucepan over low heat.
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Heat until sugar is dissolved.
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2.
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Turn heat up and allow sugar to boil.
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Do not stir if you can help itswirl the pot around a bit.
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Boil for about 5-7 minutes until caramel turns a deep bronze.
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This happens very quickly and goes from caramel to burnt in a matter of seconds.
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3.
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Shut off the heat and very carefully add vanilla bean seeds, 1/3 cup soymilk, and remaining 2 tablespoons whiskey.
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It will bubble up violently, so stand back!
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4.
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Turn heat back on medium and let boil, stirring occasionally until the caramel is smooth.
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Add the remaining milk and stir to combine.
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Store in the fridge.
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5.
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Pour over bread pudding and enjoy!
