Bourbon bread pudding

Pasos

1. Cut the stale bread into irregular pieces and place them in a large bowl; they should be large enough to retain some chew after soaking.
2. Whisk the milk, eggs, part of the sugar, vanilla, and salt until you have a smooth and even custard, with no visible streaks of egg.
3. Pour the custard over the bread and press down gently with a spatula; let sit until the pieces are fully soaked but still distinct, about a quarter of an hour.
4. Fold in the raisins and a portion of the melted butter, mixing gently to distribute the fruit without mashing the bread.
5. Transfer to a buttered baking dish, smooth the top, and bake in a hot oven until the top is golden, the edges are puffed, and the center is just set, about three quarters of an hour.
6. While baking, heat the heavy cream with the remaining sugar and butter; let simmer, stirring, until the sauce becomes glossy and lightly coats the back of a spoon.
7. Remove the sauce from the heat, stir in the bourbon, and mix until the aroma is rounded and woody without an aggressive alcohol smell.
8. Let the pudding cool for a few minutes so the crumb sets, then serve draped in the warm bourbon sauce.