Creating Creole Bread Pudding with Whiskey Sauce is an enjoyable process. Follow these steps for a delicious outcome:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Prepare the Bread: Place the day-old French bread cubes in a large mixing bowl. If using, sprinkle raisins and chopped pecans over the bread.

3. Mix the Custard: In another bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.

4. Combine Mixtures: Pour the custard mixture over the bread cubes, ensuring all the bread is soaked. Let it sit for about 10-15 minutes to absorb the liquid.

5. Transfer to Baking Dish: Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.

6. Bake: Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the pudding is set in the center.

7. Prepare Whiskey Sauce: While the pudding bakes, combine the granulated sugar, heavy cream, butter, whiskey, and vanilla extract in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth. Bring to a simmer, then reduce heat and let it cook for about 5 minutes.

8. Cool the Pudding: Once the bread pudding is done baking, remove it from the oven and let it cool for about 10-15 minutes.

9. Serve: Slice the bread pudding into squares and serve warm with a generous drizzle of whiskey sauce over the top.