Make the bread pudding: In a small saucepan over medium-low heat, combine the raisins and bourbon and heat gently until the liquid is evaporated and the raisins are plump, about 7 minutes.
In a medium bowl, whisk the eggs with the sugar, vanilla, spices, and salt. Stir in the cream until well blended. Toss in the torn bread and plumped raisins and stir. Let the mixture stand for 15 minutes, stirring occasionally, to allow the bread to soak up the liquid.
Heat the oven to 350°F. Butter eight 6-oz. custard cups or ramekins. Portion the bread mixture into the cups and pour any remaining custard over the top of each. Set the cups in a baking pan or shallow roasting pan and add enough water to the pan to come halfway up the sides of the cups. Bake until the puddings are browned on top and a knife inserted in the center comes out barely clean, about 50 minutes. Let the puddings cool on a rack and serve warm, at room temperature, or chilled.
Make the sauce:
In a small saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil. Cook, boiling gently, until the sauce is thick enough to coat the back of a spoon, 5 to 7 minutes (235°F on a candy thermometer). Remove from the heat and stir in the bourbon and cinnamon. Serve the sauce warm on the side.
Make Ahead Tips
The bread and raisins can be combined with the egg custard and refrigerated for up to 4 hours until you’re ready to bake.
nutrition information (per serving):
with 2 Tbs. sauce;
sat fat g