10 c. lightly packed 1 inch French bread cubes (about 12 oz.)
1 qt. milk
3 eggs, well beaten
1 1/2 c. sugar or packed light brown sugar
2 tsp. vanilla extract
1 tsp. ground nutmeg
1 c. raisins
Bourbon sauce (makes 1 1/2 c.)

In large bowl, mix bread with milk; set aside 10 minutes. Mix in eggs, sugar, vanilla and nutmeg stir in raisins.

Turn into buttered 9 x 13 x 2 inch baking pan, smooth top. Set in larger pan containing 1 inch hot water. Bake in 350 degree oven 55 to 60 minutes, until set.

Meanwhile prepare bourbon sauce.

BOURBON SAUCE:

In 1 quart saucepan, bring 1 1/4 cup water and 1/2 cup sugar to boil over medium heat. Meanwhile, mix 1/3 cup bourbon whiskey with 2 tablespoons cornstarch; stir into sugar mixture and continue to cook until thickened, about 2 minutes. Stir in 2 tablespoons butter. Cut pudding into squares. Serve warm, drizzle with hot Bourbon sauce.