Preheat the oven to 350° F (or 180° C). Grease a 2-quart baking dish.
In a large mixing bowl, combine Amish Friendship Bread cubes, sugar, spices, and raisins in a large mixing bowl. Toss to mix well.
In a separate bowl, whisk eggs, butter, milk, and vanilla extract.
Pour the egg mixture over the bread cube mixture and fold in pecans. Stir until everything is moistened, adding additional milk if necessary. Put aside for 10 minutes.
Bake until the top of the bread pudding is browned and set in the middle, about 50 minutes. Cover with foil after 30 minutes to prevent over-browning.
A knife inserted into the middle should come out sticky with no runny egg mixture. Remove from oven and allow to cool for 10 minutes.
ENJOY!
To make the whiskey sauce
Place condensed milk and whiskey into a microwave-safe bowl. Whisk until smooth.
Microwave for five seconds, stir well, then microwave for an additional 3 seconds.
Stir well, then pour over warmed bread pudding.
To make the vanilla sauce
Whisk brown sugar, flour, cinnamon, 1 egg, melted butter, milk, and salt in a heavy saucepan until smooth.
Heat over medium heat, whisking until the sauced has thickened and coats the back of a spoon, about 10 to 12 minutes.
Add vanilla extract and remove from heat.
Pour over warmed bread pudding.
Notes
Use any Amish Friendship Bread that is a few days old or has been frozen (and thawed). Cube and toast to crisp up if necessary.If you prefer to make your bread pudding in small ramekins, bake for 40-45 minutes instead of an hour until a lovely golden brown.For a little extra cinnamon-sugar crunch, sprinkle ½ cup cinnamon-sugar dusting mixture on top of the bread pudding before putting in the oven.If your Amish Friendship Bread cubes aren't dry enough, consider using less ⅓ to ½ cup less milk.