In a small saucepan, combine raisins and whiskey, heating until it simmers. Remove from heat and let stand for 30 minutes.

Slice bread into 1/2" cubes, approximately 8 cups. Set aside.

In a large bowl, whisk half and half, milk, eggs, and brown sugar until blended. Whisk in vanilla, cinnamon, nutmeg, and salt. Stir in the bread cubes and raisins (with the liquid) and mix until the egg mixture coats the bread. Let the bread stand for 1 hour, stirring occasionally.

Heat the oven to 325℉ and butter a 2 1/2 quart baking dish. Spoon the bread mixture into the baking dish and bake for 1 hour or until firm and lightly browned. Remove the bread putting to a rack and save with whiskey sauce and toasted almonds.

In a saucepan, combine the heavy cream, milk, and sugar. Set aside.

In a small bowl, whisk the cornstarch with the whiskey. Set aside.

In a small bowl, whisk egg yolks and set aside.

Heat the saucepan with the milk and sugar over medium heat. Slowly stir in the cornstarch mixture. Cook until the mixture boils, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring constantly.

Add 1/2 cup of the hot whiskey sauce to the egg yolk, stirring constantly. Add that mixture back to the saucepan. Cook for 1 minute and whisk in the salt, vanilla, and butter. Serve over the bread pudding.