Ingredients

• 2 cups sugar
• ½ cup raisins
• 2 tablespoon vanilla extract
• For Bourbon Sauce
• 1 stick butter; cut into ½ inch bits
• 1 cup sugar
• 1 egg
• ½ cup bourbon

Directions

• Directions
• Preheat the oven to 350. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 13x9x 2 inch baking/serving dish.
• Set the dish aside.
• Break the bread into chunks, dropping them into a bowl as you proceed, and pour milk over them.
• When the bread is softened, crumble it into small bits and let it continue to soak until all the milk is absorbed.
• In a small bowl, beat 3 eggs and 2 cups of sugar together with a wire whisk or electric beater until the mixture is smooth and thick.
• Stir in the raisins and vanilla extract, then pour the egg mixture over the bread crumbs and stir until all the ingredients are well combined.
• Pour the bread pudding into the prepared dish, spreading it evenly and smoothing the top with a rubber spatula.
• Place the dish in a large shallow roasting pan set on the middle shelf of the oven and pour boiling water into the pan to a depth of about 1 inch.
• Bake for 1 hour, or until a knife inserted in the center of the pudding comes out clean.
• For bourbon sauce; melt the butter in the top of the double boiler set over hot, not boiling water.
• Stir sugar and the egg together in a small bowl and add the mixture to the butter.
• Stir for 2 to 3 minutes, until the sugar dissolves completely and the egg is cooked, but do not let the sauce come anywhere near a boil or the egg will curdle.
• Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.
• Serve the bread pudding at once, directly from the baking dish, and present the sauce separately in a sauceboat or small bowl.