Old Fashioned New Orleans Bread Pudding

1 loaf stale French bread or 5 cups cubed stale white bread
2 (12-ounce) cans evaporated milk
1 cup water
6 eggs, beaten
1 cup raisins
1 1/2 cups granulated sugar
4 tablespoons  vanilla extract
2 sticks butter, softened

Preheat the oven to 350 degrees F.

In a large bowl, break bread into pieces and moisten with evaporated milk and water and allow to soak for 5 minutes. Pour eggs over mixture and mix well. Add raisins, sugar, and vanilla and mix everything well. Cut 1 stick of butter into pieces and add to mixture, mixing all ingredients well.  Pour the entire mixture into a greased 9 by 13-inch baking dish.

Cut the other stick of butter into pieces and spread randomly over mixture in dish.

Bake for 30 to 40 minutes or until golden brown and cooked through.

Whiskey sauce

4         tablespoons butter, softened

1/2 cup sugar

1 egg, beaten

2 tablespoons whiskey, Bourbon, or brandy, or a little more

Cream butter and sugar together; blend in the beaten egg.

Put mixture in top of a double boiler  and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy.

 Spoon warm sauce over pudding and serve.