1 (16 oz.) loaf French bread
3 c. milk
1 c. cream sherry
3 lg. eggs, beaten
2 c. sugar
2 tbsp. butter, melted
2 tbsp. vanilla extract
1 c. raisins
2 tbsp. butter, melted
1/2 c. honey
Spirited Sauce

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs and sugar, 2 tablespoons butter and vanilla. Add to bread mixture, stirring well. Stir in raisins.

Spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Combine 2 tablespoons butter and honey; pour over pudding. Bake at 350 degrees for 45 minutes or until set. Serve with spirited sauce.

SPIRITED SAUCE:

1 c. sugar
1 c. whipping cream
1/8 tsp. ground cinnamon
1 tbsp. butter
1 1/2 tsp. cornstarch
1/4 c. water
1 tbsp. bourbon

Combine first 4 ingredients in a heavy saucepan. Cook over medium heat until sugar dissolves, stirring often. Combine cornstarch and water and stir into cream mixture and bring to a boil. Boil, stirring constantly 1 minute. Remove from heat and stir in bourbon. Serve warm over bread pudding.