• Soak raisins for 1/2 hour in warm water. Drain

Bread Pudding

• Fill a 9 x 9 x 2-1/2-inch baking pan with the bread cubes. (Use enough bread to come to the top of the pan. You might not use the whole loaf).
• Sprinkle prepared raisins over top.
• Whisk nutmeg, butter, sugar, vanilla, half & half and eggs together to make a batter.
• Pour over the top of the bread. Stir lightly to cover all the cubes. Allow bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
• Preheat oven to 325°F.
• Bake pudding for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
• You can prepare this recipe up to here ahead of time and store, covered in the refrigerator until ready to serve. Reheat pudding in the microwave oven when ready to serve.

Whisky Sauce

• Melt butter in a small saucepan over low heat.
• Add sugar. Stir well.
• Remove from heat, let cool slightly.
• Beaten eggs in a small bowl with the whiskey
• When butter has cooked a bit, quickly whisk in the beaten eggs and whiskey. Mix well.
• Place sauce back on the stove over low heat. Whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle).
• Keep the sauce warm until serving.