2 tbsp. butter, softened
12 oz. loaf day-old French or Italian-style white bread
1 qt. milk
3 eggs
1 c. sugar
1/2 c. raisins
2 tbsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Preheat oven to 350°F. Butter a 13 x 9 x 2-inch baking dish and set aside. Break bread into chunks, dropping them into a bowl. Pour milk over them. When bread has softened, crumble into small bits and let soak until all the milk is absorbed. In a small bowl, beat 3 eggs and 1 cup of sugar until the mixture is smooth and thick. Stir in raisins, vanilla, nutmeg and cinnamon. Pour over the bread crumbs and stir until all the ingredients are well combined. Pour the bread pudding into baking dish. Place the dish in a large shallow roasting pan set in the middle of oven. Add water to the roasting pan to a depth of 1-inch.

Bake 1 hour or until a knife inserted in the center comes out clean.

Whiskey Sauce:

8 tbsp. butter, cut into bits
1 c. sugar
1 egg
1/2 c. bourbon or brandy

Melt butter bits in top of double boiler set over hot not boiling water. Stir sugar and egg together in a small bowl and add the mixture to the butter. Stir for 2 or 3 minutes, until the sugar dissolves completely or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.