Raisin Bread Pudding with Brown sugar sauce

3 cups French bread cubes
2/3 cup sugar
1/4 cup butter
2 eggs
1 c whipping cream
3 T raisins
2 t vanilla
3/4 c sugar
2 t cornstarch
Dash ground cinnamon or nutmeg
3/4 c whipping cream

Directions
Arrange bread cubes in a single layer in a 2-quart square baking dish or 10x2-inch round baking dish.
Beat the 2/3 cup sugar and butter until creamy. Add eggs; beat until fluffy. Stir in the 1 cup whipping cream, raisins, and vanilla. Pour over bread cubes.
Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1 inch. Bake in a 325 degree F. oven for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly.
Meanwhile, for sauce, in a small saucepan combine the 3/4 cup sugar, the cornstarch, and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon.
Serve warm bread pudding with the Brown sugar sauce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat, stirring occasionally. Makes 6 servings

Brown sugar sauce

2 T butter
2 T all-purpose flour
1/4 t salt
1/2 c packed brown sugar
1 c boiling water
1 t vanilla extract
DIRECTIONS
In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.