Bread Pudding with Whiskey Sauce

Bread Pudding :
1 (1-pound) loaf French bread
4 cups milk
3 eggs, slightly beaten
2 cups granulated sugar
2 Tablespoons vanilla extract
1 cup seedless raisins
3 Tablespoons butter, melted
Nutmeg

Whiskey Sauce :
½ cup butter, softened
1 cup sugar
½ cup milk
3 Tablespoons bourbon

Bread Pudding: Preheat oven to 350º F.

Break bread into small chunks, and put in a large bowl. Add milk, and let soak about 10 minutes; crush with hands until well mixed. Add eggs, sugar, vanilla and raisins; stir well. Pour butter in bottom of a 9x13x2 inch pan; coat evenly. Add bread mixture and bake at 350º F for 50 minutes or until very firm. Let cool. Cube pudding and place on individual serving dishes. Spoon whiskey sauce over pudding; sprinkle top with nutmeg and serve. Yield: 12 servings.

Whiskey Sauce: Combine butter, sugar and milk in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and let cool. Add bourbon; mix well.