Preparation Steps

• Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a similar-sized casserole dish.
• Place the cubed bread in a large mixing bowl. If using raisins, toss them with 2 tablespoons bourbon and let them soak while you prepare the custard.
• In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, milk, heavy cream, melted butter, bourbon, vanilla, cinnamon, and salt until smooth and well combined.
• Pour the custard evenly over the cubed bread, pressing the bread down gently with a spatula so it soaks up the liquid. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
• Transfer the soaked bread mixture to the prepared baking dish, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean with a few moist crumbs.
• While the pudding bakes, make the whiskey-butter sauce: in a small saucepan over low heat, combine 2 tablespoons butter, 2 tablespoons brown sugar, and 2 tablespoons bourbon. Stir until the butter melts and the sauce is smooth. Keep warm.
• When the bread pudding is done, remove it from the oven and let it rest for 10 minutes. Drizzle the warm whiskey-butter sauce over individual servings or pour over the whole dish to serve.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 3 days and rewarm before serving.