Preheat oven to 350 degrees.
Cream sugar and butter in large bowl.
Add eggs, cream, cinnamon, vanilla and raisins, mix well.
Pour mixture into a 9 inch square pan. (I double my recipe and use a bigger pan.).
Arrange bread slices flat in the egg mixture; cutting pieces to fit small holes but do not break into small pieces.) Let the bread soak for 5 minutes and then turn pieces over and soak an additional 10 minutes.Push the bread down into the liquid to assure that it is covered with the mixture.
Place this pan into a larger pan that is filled to 1 inch of the top with water. Cover the pudding pan with foil. Bake 45 minutes. Uncover pan and cook for 10 more minutes to brown top.
The custard should be soft, not firm. Serve warm in bowls with sauce below with or without whiskey.
Whiskey sauce: Mix Powdered sugar,1 tsp vanilla and enough milk to make sauce the consistency of Elmers Glue. Add whiskey to taste.