Preheat oven to 350 degrees F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let soak for 15 minutes. Stir the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well. Add the melted margarine to the bottom of a 9x14 baking dish and spread evenly. Add the bread pudding mixture to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set. When cooked, let cool then scoop it into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1-2 minutes. Serve hot. For the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 cup of the sugar mixture to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mixture to the sugar mixture and stir quickly to fully incorporate. Remove from heat, let cool, then add in the whiskey. Recipe Source: Bon Ton Cafe on Magazine St., New Orleans