Soak the raisins: In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and soak for 1 to 2 hours. The raisins should soak up most of the bourbon in this time. To speed up, microwave 30 seconds or so.

Preheat oven to 350°F. Butter a 9x13 baking dish (or spray with oil). Have another larger pan ready to use as a bain marie (to put baking dish in with hot water surrounding.

Add bread cubes and raisins, along with soaking liquid.

In mixing bowl, whisk together all remaining PUDDING ingredients. Pour over the bread and milk mixture. Push bread cubes down into milk mixture. Let set for an hour. (Can be refrigerated over night if needed.) Right before baking, spray top lightly with olive oil.

Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Bourbon sauce. Add all SAUCE ingredients to saucepan on low heat. Whisk constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer. Should be soft, creamy, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.