Bread Pudding for my Mother

My parents came over for dinner tonight and my mom LOVES bread pudding, but I had never made it before. So I went to my trusted friend, The Pioneer Woman, and found that she had a recipe for me that sounded delicious and for an added bonus, I only had to buy a few ingredients for it! I forgot to take a picture of it, but we all inhaled it so there wasn't any time. I borrowed The Pioneer Woman's picture to show you what it looked like! I had to send the leftovers home with my mom because I don't think Australia needs to see what anymore bread pudding would do to me! This is SOOO good!

The Best Bread Pudding
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.
While the bread pudding is baking, make the Whiskey Cream Sauce:
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels
Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.
Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.