Moo's Bread Pudding with Whiskey Sauce

Oh boy, HICCUP, this is a HICCUP real palate pleaser.

1-1/2 cups raisins
2/3 cup rye whiskey
1-1/4 loaves day-old French bread (about 8 cups of 1/2" cubes)
6 cups milk
5 eggs
2/3 cup sugar
6 T butter, melted and cooled
2 t. vanilla
1 T salt

Sauce
1 stick butter, softened
1/2 cup sugar
2 eggs
1 cup whiskey

Soak raisins in 2/3 cup whiskey. Cut French bread into 1/2" cubes. Combine cubes with milk at room temperature, stirring occasionally for about 2 hours. Shortly before that time is up, beat eggs, sugar, melted (and cooled) butter, vanilla, and salt then ad to bread mixture. Combine well. Pour into a well-buttered souffle dish. Cover and chill overnight. Next day bring to room temperature, stir a bit. Preheat oven to 375 degrees. Bake for 1-1/2 hours, until edge is puffed and golden brown (center will not rise as much).

Sauce
Cream the stick of butter with sugar. Beat in the eggs in one at a time. Transfer to a double boiler over simmering water. Add the cup of whiskey. Cook, stirring until slightly thick.

Serve hot.