Creole Bread Pudding

For Pudding:

Preheat oven to 350 degrees. Butter a 13x9 inch glass baking dish. Place cubed French bread in a large bowl. Pour milk over. Stir bread with a fork until evenly moistened. Let bread soak 20 minutes. Whisk together sugar, cinnamon, Creole spice and eggs in a medium bowl until combined. Stir in raisins and vanilla. Stir into bread mixture until combined. Pour bread mixture into prepared baking dish and spread evenly. Bake pudding about 1 hour until set. Transfer baked pudding to a rack and cool.

For Sauce:

Melt butter in a small saucepan over medium heat. Whisk together sugar and egg in a medium bowl. Whisk melted butter into sugar mixture. Return mixture to saucepan. Cook, stirring, 2 minutes over low heat until thickened. Sir in bourbon. Continue cooking about 3 minutes, stirring constantly, until sugar is dissolved and sauce is thickened-Don't boil. Strain sauce.

To Serve:

Slice pudding into squares and serve with sauce.