Ingredients Pudding:
1/4 cup raisins 2 tablespoons bourbon 1 1/4 cups 2% reduced-fat milk 1/2 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash of salt 3 large eggs, lightly beaten 4 1/2 cups (1/2-inch) cubed stale French bread (about 8 ounces)
Cooking spray Sauce:
1/2 cup sugar 1/4 cup light-colored corn syrup 1/4 cup butter 1/4 cup bourbon Preparation To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. 
Let stand 30 minutes.Drain mixture in a sieve over a large bowl.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk.
Add to bread, tossing gently to coat.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture.
Cover with foil; chill 30 minutes or up to 8 hours.Preheat oven to 350°.Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat.
Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. 
Serve each bread pudding serving warm with about 1 tablespoon sauce.
By @ElizEdibExp.
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You can see the recipe here: elizabethsedibleexperience.blogspot.com
