1 1/4 day old French bread cut into cubes
2/3 c. whiskey
1 1/2 c. raisins
6 c. milk
5 lg. eggs
2/3 c. sugar
3/4 stick unsalted, melted butter
2 tsp. vanilla
1 tsp. salt

Soak raisins in whiskey. Combine bread and milk in a large bowl and soak for 2 hours, or until crusts are soft. Beat together eggs, sugar, butter, vanilla and salt. Add to bread mixture. Stir in raisins and whiskey. Pour into souffle or casserole dish and chill, covered, overnight.

Let mixture come to room temperature. Bake in a 375 degree oven for 1 1/2 hours until edges are golden brown.