In a small boiler, heat raisins with bourbon to simmer. Simmer just until raisins puff up and some of alcohol evaporates. Set aside to cool.

In a large bowl, mix half and half, milk, eggs and brown sugar. Mix well. Stir in vanilla, cinnamon, nutmeg and salt.

Add cubed bread and bourbon/raisin mixture to custard. Stir well to coat bread. Cover and refrigerate at least one hour.

Preheat oven to 325 degrees fahrenheit. Pour bread pudding mixture in a lightly greased 9 x 13 baking dish. Bake 1 hour. Cool.

While pudding is baking make Bourbon sauce. In a saucepan, add heavy cream, milk, and sugar over medium heat. In a small bowl, whisk cornstarch with bourbon and set aside.

In another bowl, whisk egg yolks together and set aside. Add cornstarch and bourbon mixture to cream mixture in saucepan. Bring to a boil and softly boil to reduce to half. About 3 minutes. Take small ladle fulls of cream mixture and temper in egg yolks, doing a small bit at a time as not to cook yolks. Add tempered yolks to cream mixture and cook for 1 minute.

Stir in salt, butter and vanilla. Remove from heat and cover until ready to serve over Bread Pudding.