1 cup raisins
1 loaf French bread at least a day old, cut into 1 inch cubes, about 8 cups
1 quart milk
3 large eggs
2 cups sugar
2 tablespoons vanilla extract
1/4 cup Bourbon whiskey
1/4 teaspoon allspice
1/2 teaspoon cinnamon
3 tablespoons butter melted
1/2 cup butter melted
1 cup sugar
1 large egg
1/2 cup Bourbon whiskey
Soak the raisins in a small bowl, combine the raisins with 1/4 cup Bourbon. Cover and soak 1 to 2 hours. The raisins should soak up most of the Bourbon in this time.
Preheat the oven to 350º
Soak the bread in the milk. Preheat the oven to 350º. Place the milk in a large mixing bowl And add the bread that has be3n cut up into squares. Press the bread into the milk with your hands until all the milk is absorbed.
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 with the remaining soaking liquid. Stir gentle to combine
Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and sides well with the butter. Pour the bread and egg mixture into the prepared pan.
Bake at 350 º for 35-45 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 pan.
Make the Bourbon sauce while the bread is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and the 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 the heat. Do not allow the mixture to simmer, or the sauce will curdle
Whisk in the bourbon to taste, whisking again before serving. The sauce should be soft, creamy and smooth.
Serve the sauce on the side ; pour to taste.