2 tbsp. butter, softened
12 oz. loaf day old French bread
1 qt. milk
3 eggs
1 c. sugar
1/2 c. raisins
2 tbsp. vanilla extract
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinnamon

6 tbsp. butter, cut in sm. bits
1 c. sugar
1 egg
1/2 c. bourbon or brandy

Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch baking dish and set aside. Pull bread apart into small chunks, dropping them into a large bowl. Pour milk over them. When bread is softened, crumble into small bits and let soak until all milk is absorbed. In a small bowl, beat 3 eggs and 1 cup sugar until smooth. Stir in raisins, vanilla, and spices. Pour egg mixture over bread crumbs and stir until all ingredients are smooth and mixed thoroughly. Pour pudding into baking dish. Place dish in a shallow roasting pan, place in middle of oven. Add water to roaster to a depth of 1 inch. Bake 60 minutes.

SAUCE: Melt butter in top of double boiler set over hot (not boiling) water. Stir in 1 cup sugar and 1 egg, stirring for 2-3 minutes until sugar dissolves completely. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon. Serve the bread pudding at once and present the whiskey sauce separately. This is a delicious, rich and hearty dessert. Serves 8-10.