Bread Pudding with Bourbon Sauce

Bread Pudding:
1/4 cup raisins
2 Tbsp bourbon
1 1/4 cup milk
1/2 cup granulated sugar
1 Tbsp vanilla extract
1 1/2 tsp cinnamon
1 tsp ground nutmeg
dash of salt
4 medium eggs, lightly beaten
4 1/2 cup cubed French bread
Cooking spray

Bourbon Sauce:
1/4 cup sugar
1/4 cup Light corn syrup Karo
1/8 cup butter
1/4 cup bourbon

In a small dish combine the raisins and 2 tablespoon bourbon. Let stand for
30 minutes. Drain the mixture but reserve the liquid. Break the bread in
small pieces and set aside. In a large bowl whisk together the reserved liquid,
milk, sugar, vanilla, cinnamon, nutmeg, salt and eggs. Add the bread to the
mixture, tossing gently to coat all the bread. Spoon the mixture into an 8 inch
square baking dish coated with cooking spray. Sprinkle the raisins evenly on
top, pressing them gently into the bread mixture. Cover with foil and
refrigerate 30 minutes, to 4 hours.
Place the dish in a 13x9 baking dish and add one inch of hot water. Bake
covered at 350 F in a preheated oven for 20 minutes. Uncover and bake 10
more minutes.

Bourbon Sauce:
In a small pan, Teflon coated pan preferably, combine the sugar, corn syrup
and butter over medium heat. Bring to a simmer, cook 1 minute stirring
constantly. Remove from heat and stir in the bourbon. Serve the bread
pudding warm with the bourbon sauce topping.

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