1 loaf stale French bread
1 qt. milk
10 tbsp. sweet butter
4 eggs
1 1/2 c. sugar
2 tsp. vanilla
1 c. raisins, optional
1 c. confectioners' sugar
4 tbsp. whiskey

Crumble bread crumbs into a large bowl. Pour milk over it and let stand 1 hour. Preheat oven to 325 degrees. Grease 9 x 13 x 2 inch baking dish with 1-2 tablespoons butter.

In another bowl, beat together 3 eggs, sugar and vanilla. Stir into bread mixture. Add raisins, if desired. Pour into prepared baking dish and place on middle rack of oven. Bake until lightly browned and set, about 1 hour. Cool to room temperature.

WHISKEY SAUCE:

Stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler until sugar dissolves and mixture is very hot. Remove from heat. Beat remaining egg well and whisk it into the sugar mixture. Remove from pan base and continue beating until sauce has cooled to room temperature. Add whiskey.

To serve: Preheat broiler - drizzle whiskey sauce over bread pudding and heat until it bubbles. Remove and serve hot.