Bread Pudding with Whiskey Sauce

In bowl, soak a 1 lb. loaf of day old French bread, broken into pieces, in 4 1/4 c. milk until it is softened and combine mixture until it is fairly smooth. Stir in 2 eggs, slightly beaten, 1 1/2 c. sugar, 1/2 c. raisins, 3 tbs. butter, softened, and 1 1/2 tbs. vanilla. Pour mixture into buttered baking dish, 12x9", and bake it in preheated moderately slow oven (325°) for 2 hours, or until it is well browned. Serve with whiskey sauce. Serves 6-8.