• Grease a 8-12 cup baking dish with some butter.
• Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and melted butter together in a large mixing bowl until very smooth.
• Add the half-and-half and mix well.
• Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally.
• Preheat your oven to 350 degrees F.
• Pour the mixture into the prepared pan.
• Bake until the pudding is set in the center, about 1 hour. Let cool for at least 10 minutes before serving.

Bourbon Sauce:

• Dissolve the cornstarch in the bourbon.
• Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes.
• When bubbles form around the edges of the cream, whisk in the bourbon mixture.
• As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute.
• Drizzle the Sauce over each serving.