For the bread pudding:
• 1 C raisins
• 1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6 to 7 cups)
• 4 C milk
• 3 large eggs
• 2 C sugar
• 2 Tbsp vanilla extract
• 1/4 C bourbon whiskey
• 1/4 tsp allspice
• 1/4 to 1/2 tsp cinnamon
• 3 Tbsp butter, melted
For the Bourbon Sauce:
• 1 stick butter, melted
• 1 C sugar
• 1 large egg
• 1/2 C bourbon whiskey (less or more to taste)
In a small bowl, combine the raisins with 1/4 C bourbon. Cover and soak for one to two hours. The raisins should soak up most of the bourbon. Place milk in a large mixing bowl and add the cubed bread. Press the bread into the milk with your hands until the bread is completely saturated (the bread may not absorb all the milk). In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice, and cinnamon. Pour over the bread and milk mixture. Add the bourbon-soaked raisins. Stir gently to combine. Pour the melted butter into the bottom of a 9-by-13 baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350 degrees for 35 to 45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. If sauce curdles remove from heat and blend it smooth in a blender. Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth. Serve the bread pudding with bourbon sauce on the side; pour on to taste.
