Bourbon Sauce:

3/4 c. unsalted butter
1 1/2 c. sugar
2 tbsp. bourbon
2 tsp. vanilla
3 eggs, well beaten

Melt butter in double boiler over hot, not boiling, water. Add sugar and heat until dissolved. Add bourbon, vanilla and eggs; cook, stirring constantly, for 5 - 6 minutes until very smooth and slightly thickened.

Bread Pudding:

3 eggs, well beaten
1/4 c. golden raisins (optional)
1 c. broken pecan pieces, lightly toasted

Soak bread in milk until soft. Combine sugar, vanilla, eggs and raisins in small bowl; whisk really well. Add to bread mixture and stir gently. Pour into buttered 9 x 12 glass casserole dish.

Bake 1 hour and 10 minutes at 350°F or until lightly browned and the consistency of thick, thick pudding. After removing from oven, sprinkle pecans on top.

Pour half of bourbon sauce over pudding while hot and reserve rest for serving.