Pudding:
1 c. Raisins
3 Tbsp. Dark Rum
1-1 lb. Loaf Stale French Bread
3 c. Whole Milk
1 c. Half & Half
3 Eggs, beaten
2 c. Granulated Sugar
3 Tbsp. Butter, melted
1 Tbsp. Vanilla
1 tsp. Cinnamon

Soak raisins in rum for 20-30 minutes.
Combine bread, milk and half & half.
Let soak 5 minutes.
In separate bowl whisk together eggs, sugar, melted butter, vanilla and cinnamon.
Pour mixture over bread.
Gently fold in raisins and rum.
Spoon into a buttered 9″ x 13″ pan (I prefer a glass pan)
Bake 1 1/2 – 2 hours until top is golden brown at 325°F.
Spoon hot bourbon sauce over each piece before serving.
Garnish with whipped cream.

Bourbon Sauce:
1/2 c. Butter, unsalted
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1 Egg
2 Tbsp. Bourbon

Melt butter in saucepan.
Add sugars and stir over low heat until sugar is dissolved.
In a small bowl whisk egg.
Gradually whisk in some of the butter and sugar mixture with the egg.
Pour this mixture back into the remaining butter and sugar mixture.
Whisk over low heat 1 minute or until smooth.
Do not let it boil.
To finish, stir in bourbon.