1
Soak raisins in a small bowl with warm water for 2 hours, then drain
2
Combine 4 cups milk, cream, 4 eggs, 1.5 cups sugar, raisins and pecans in a large mixing bowl
3
Whisk until well blended, then stir in cinnamon, nutmeg and 1 tsp vanilla
4
Break bread into the bowl and fold the mixture until the bread is soggy
5
Butter a large loaf pan or 13x9x2-inch baking dish and pour in the bread mixture
6
Push 6 Tbsps butter into the top of the loaf and set the pan into a larger pan; fill outer larger pan with 1/2 inch water
7
Bake in water bath for 30 minutes at 350 degrees
8
Remove from outer, larger pan bath and bake bread pudding for another 45 minutes at 350 degrees
Whiskey sauce
1
Place 3 eggs into a large saucepan and whisk over medium heat until slightly thickened
2
Add 1 cup sugar, 1 tsp vanilla, 1/2 cup milk and cook until hot; do not let mixture come to a boil!
3
In a small bowl, blend the cornstarch into 1/4 cup cold water
4
Stir the cornstarch into the egg mixture, blending constantly
5
Add the whiskey and cook the sauce over medium heat until smooth and thick enough to coat the back of a spoon, about 15 minutes; stir frequently
6
Serve the whisky sauce either at room temperature, or chill and serve cold