Bread Pudding with Whiskey Sauce

Butter a baking pan. Layer French bread and sprinkle with walnuts and raisins. Repeat CUSTARD Preheat oven to 300 degrees. Mix eggs, milk, melted butter, vanilla, sugar, spices and sherry. Whip until fluffy. Pour over layered ingredients. Let stand for 15 minutes, consistently submerging the bread down into the custard mixture to throughly saturate bread. Cover and bake for 2 hours at 300 degrees. WHISKEY SAUCE 10 OZ. unsalted butter 3 cups sugar 2 egg yolks 1/2 cup water 1 cup Kentucky whiskey Melt butter on medium heat. Slowly whisk in the sugar. Emulsify eggs into base, one egg at a time, whisking constantly. When color turns to pale yellow, add the water and whiskey. Cook 2 to 3 minutes longer, continuing to whisk. Serve bread pudding in individual bowls and ladel whiskey sauce over the top. Use a 13-inch by 9-inch by 3-inch baking pan Can be prepared 3 days ahead of time. Love and faster modems