Cut french bread in half, then cut halves again. Tear bread into pieces into a large bowl. Let bowl of bread sit on counter covered with a cloth overnight so the bread can stale.
Heat oven to 350 degrees. Mix eggs, sugar, milks, cinnamon and vanilla together. Pour mixture over bread in the bowl and let sit for 10 to 15 minutes so bread can absorb liquid, stirring to ensure all bread is covered with the liquid. When the bread has absorbed the majority of the liquid pour into a buttered deep 13x9 pan. Mix together the softened butter with the brown sugar add pecans. Place sugar mixture in pieces over the top of the bread pudding and bake till bread puffs up and is set in the middle about 45 to 50 minutes.
Place beaten egg, sugar, butter and vanilla into a 2 quart heavy pan and cook till all sugar is dissolved and butter has melted, add whiskey, be careful and remove pan from flame before adding whiskey, stir well. When bread pudding is removed from the oven pour whiskey sauce over the pudding. Serve hot or cold. Place leftovers, if you have any, into refrigerator and reheat as desired