Preheat oven to 170 degrees C. Lightly grease a 20x30cm baking tin.
In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
Place bread cubes in bottom of prepared tin. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 125g butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.