1 1/2 loaves day old French bread with crust removed and cut into 3/4 inch cubes (about 12 c.)
3 lg. eggs
2 c. milk
1/3 c. vanilla
1 1/2 c. sugar
3 tbsp. plus 3/4 tsp. cinnamon
2 3/4 tsp. freshly grated nutmeg
3/4 c. raisins
2 ripe bananas, mashed (about 2 c.)
3/4 c. unsalted butter cut into bits

In large bowl soak bread in 4 cups water for 5 minutes. Transfer bread to a colander and press out as much water as possible. Arrange bread evenly in well buttered 13x9x2 pan. In large bowl whisk eggs, milk and vanilla and whisk in sugar, 3/4 teaspoon of the cinnamon and 3/4 of nutmeg and pour the mixture over the bread. Add raisins and bananas to the bread mixture, stirring to combine and smooth top of pudding. Dot the pudding with butter and sprinkle with remaining cinnamon and nutmeg. Bake in middle of preheated 325 oven for 1 hour and 15 minutes. Serve pudding warm with Hot Whiskey Sauce. Serves 12.

HOT WHISKEY SAUCE:

2 sticks unsalted butter cut into pieces
1 1/2 c. sugar
1/2 c. Scotch whiskey
2 lg. eggs, beaten lightly

In high-sided saucepan, melt butter over medium heat. Add sugar and cook mixture stirring constantly for 2 minutes or until bubbly. Remove pan from heat. Stir in whiskey gradually and cook mixture over low heat until sugar is dissolved. Stir about 1/4 cup of the mixture into the eggs, stir the egg mixture into the sugar mixture. Stir the sauce over low heat for 10 seconds or until thickened and transfer to a serving bowl. Makes about 3 cups.