Directions

1. To make the bourbon sauce:
2. 1. In a large sauce pan combine the cream, cinnamon stick, nutmeg and sugar and set over medium heat. When it begins to boil lower the heat to medium low (3 or 4 on a scale of 10) and establish a simmer. Cook slowly until light brown, stirring occasionally, about 3 hours.
3. 2. If you are going to use a vanilla bean (recommended): On a cutting board with a paring knife slit the vanilla bean lengthwise. Use the knife blade to scrape the inside of the bean which will look like a dark paste and add that to the cream mixture. After you have scraped it out add the pod to the cream.
4. 3. To finish the sauce: When you have about 15 minutes left of the sauce’s cooking time mix the corn starch into the bourbon, add the bourbon slowly; mixing while you pour it in. As sauce thickens remove from heat.
5. 4. Let it cool, strain it and refrigerate until needed. Warm it before serving it over bread pudding.
6. To make the bread pudding:
7. 5. Preheat oven to 325 degrees F.
8. 6. In a small sauce pan combine the raisins and the bourbon. Bring to the boil and lower the heat to medium low (3 on a scale of 10) and cook for 10 minutes. Remove from heat and set aside.
9. 7. Chop the bread into small pieces and place into a big mixing bowl. Add the pecans and the raisins, mix well.
10. 8. In a separate bowl beat the eggs until well blended then add milk, melted butter, sugar and vanilla. Combine thoroughly and pour over the bread mixture making sure the bread is completely coated and absorbs the liquid. Transfer the completed mix into a sprayed baking pan big enough to accommodate it at a 1 to 2 inch depth.
11. 9. Bake until firmly set about 30 minutes.