Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Cut <quantity>10</quantity> slices of stale bread into medium pieces

Melt <quantity>50<unit>g</unit></quantity> of butter in a saucepan over medium heat and cook until brown

Lower the heat, add <quantity>650<unit>ml</unit></quantity> of whole milk, and whisk to combine

Add <quantity>125<unit>g</unit></quantity> of muscovado sugar, <quantity>5<unit>g</unit></quantity> of cardamom powder, and <quantity>5<unit>g</unit></quantity> of cinnamon powder. Whisk to dissolve

Add <quantity>4<unit>g</unit></quantity> of vanilla sugar and whisk it

Remove the saucepan from the stove

Generously grease a baking dish with butter

Transfer the bread to the baking dish

Evenly distribute <quantity>50<unit>g</unit></quantity> of raisins

Evenly distribute <quantity>250<unit>g</unit></quantity> of blueberries

Add <quantity>3</quantity> cracked eggs to the brown butter and milk mixture while whisking. Continue to whisk until fully incorporated

Pour the liquid mixture over the bread

Gently press the bread down so that it evenly absorbs some of the mixture

Bake for 45m until the pudding is set in the middle and the bread is deep brown

Melt <quantity>220<unit>g</unit></quantity> of butter in a saucepan over medium heat. Remove from heat

Transfer the butter to a bowl and add <quantity>2</quantity> eggs

Add <quantity>480<unit>g</unit></quantity> of powdered sugar and blend on low speed until it is dissolved

Gradually add <quantity>130<unit>ml</unit></quantity> of whiskey while blending. The whiskey sauce is ready

Sprinkle powdered sugar to taste over the pudding

Plate a slice of the pudding and top it with the whiskey sauce to taste

Garnish with edible flowers to taste. The bread & butter pudding with whiskey sauce is ready

Enjoy it as a dessert or as a delicious afternoon treat.