4 cups Half & Half
2 cups sugar
½ cup melted butter
3 eggs – beaten
2 tbsp vanilla extract
1½ tsp cinnamon
1/2 tsp nutmeg
One 10-ounce loaf dry French bread, torn into bite-size pieces
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
Whiskey Sauce:
1½ cups confectioners sugar
1/2 cup butter
1 egg yolk
1/2 cup whiskey
Combine the Half & Half, sugar, butter, eggs, vanilla, cinnamon and nutmeg in a bowl. Mix well. Stir in bread, raisins, coconut and pecans. Spoon into a buttered 9×13-inch baking pan. Bake at 350 decrees for 1¼ hours or until golden brown (do not over-bake).
To make Whiskey Sauce:
Combine the confectioners sugar and butter in a sauce pan. Cook over medium heat until smooth, stirring constantly. Remove from heat. Stir a small amount of the hot mixture into the egg yolk. Stir the egg yolk into the hot mixture. Add the whiskey gradually, stirring constantly. The sauce will thicken as it cools.
Spoon pudding into dessert bowls. Drizzle with warm whiskey sauce.