To make bourbon
sauce, melt butter in a non-stick pan, add 1 cup sugar and egg and whisk till everything blends well with each other.
Cook on a low heat,
stirring continuously till the mixture thickens. Do not allow this mixture to simmer otherwise it might become sour. Add raisins and cinnamon powder, mix and take the pan off the heat.
Whisk just before
serving. The sauce should be soft, smooth, and creamy.
To make bread
pudding, preheat oven to 180° C.
Soak the bread slices
in milk in a mixing bowl and press with your hands till all the milk is absorbed by the bread.
Beat together vanilla
essence, eggs, allspice and sugar in another bowl. Gently stir this mixture into the bread mixture. Add the bourbon sauce and mix well.
Grease the base as
well as the sides of a 9x13 inch baking pan with a little butter. Transfer the bread mixture into it, keep the pan in the preheated oven and bake for about 40 minutes.
The pudding is done
once the edges start getting brown and pull away from the edge of the pan.
You can also bake in
individual ramekins if you so wish.