This is the best! It's from Brennan's Restaurant in New Orleans:

Bread Pudding with Whiskey Sauce

1 loaf stale French bread, cut into 1" cubes
4 cups milk - scalded
1 cup cream
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup butter, melted
1/2 cup seedless raisins

Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into a buttered 9x13 pan. Bake in 350 degree oven for one hour or until a knife inserted in center comes out clean. Serve warm with Whiskey Sauce poured on top.

Whiskey Sauce:

3 egg yolks
1 cup sugar
1 tsp. vanilla
1 1/2 cups milk
1 tbs. cornstarch
1/4 cup water
1 1/2 oz. whiskey

In a saucepan slightly beat egg yolks then add next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. remove from heat and stir in whiskey. Serve when cool.