Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce

Arrange one-third of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins. Repeat procedure; top with remaining bread slices. Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.

Combine 1/2 cup sugar, eggs, and next 7 ingredients (eggs through vanilla); stir with a whisk until well-blended. Pour milk mixture over bread. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce.