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Preheat oven to 375. Spread butter in 13x9 glass pan. Slice bread into 1/2 inch slices and arrange bread in upright position in pan, pack closely. Tuck raisins and pineapples between slices. Whip eggs till frothy and add milk, cinnamon, sugar and vanilla, pour over bread. Let stand 1 hour. Press bread down now and then to keep damp. Bake till golden and puffy (about 1 hour), cover with sauce.
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Sauce- Melt butter in small pan. Stir in sugar, water, whiskey and nutmeg. Whisk till blended. Remove from heat. In separate bowl whip egg till frothy then vigorously whip egg into whiskey mix. Return to medium heat stir gently till slightly thick. Pour over bread or over individual servings.
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