Crawdaddy's Bread Pudding with Bourbon Sauce

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  Soak raisins in bourbon to plump. Place in microwave on high (100% power)

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  for one minute to speed up absorption. Set aside. (Raisins may not absorb all the bourbon. Remaining bourbon may be placed in pudding along along with raisins.) Grease sides and bottom of 13-by-9-inch baking pan with butter or vegetable oil spray. Trim all crusts from bread and discard or reserve for another use. Cut bread into 1/2- to 3/4-inch cubes. Place eggs in large bowl and whisk to blend. Add remaining ingredients (except sauce)to eggs, one by one, and blend well after each addition: sugar, condensed milk, whole milk, cream, vanilla, cinnamon, salt and butter. Assemble bread pudding by placing half the bread crumbs in greased pan. Top with half of bourbon-soaked raisins, then half of the liquid mixture. Press down mixture, using spatula, to help bread absorb all the liquid and to make room for rest of bread crumbs. Repeat with remaining ingredients, pressing down bread crumbs while assembling pudding. Bread pudding will reach top of pan. Let sit 15 to 20 minutes, continuing to press down on top so bread absorbs all liquid. Meanwhile, prepare sauce. Bake bread pudding in 300-degree oven 1 hour, or until toothpick comes out clean. Cool completely and cut. Serve warm with warmed sauce. Refrigerate leftovers.

Sweet Bourbon Sauce

Note