In a large bowl, whisk together the half-and-half, milk, beaten eggs, butter, sugar, and cinnamon. Pour half of the mixture into the baking dish. Add bread and half of the pecans and raisins over the custard mixture.

Slowly and as evenly as possible, pour the rest of the custard mixture over the bread and top with the remaining nuts and raisins. Let the pudding sit and soak for 30 minutes so the bread can fully absorb the milk.

To make the bourbon sauce, add butter and brown sugar in a medium saucepan over medium heat and mix until the sugar is dissolved. Add the bourbon, buttermilk, corn syrup, cinnamon, salt, and nutmeg. Boil mixture until heated through, about a minute. Stir vanilla into the mixture. Drizzle sauce over the bread pudding. Serve with vanilla ice cream or whipped heavy cream.

Stacy Lyn’s Note: When blueberries are in season, they are a wonderful substitute for the raisins. Also, toasting the pecans in a 350°F oven for about 5 minutes, or until the lightly brown, will bring out the pecan’s flavor and will keep them crunchier.

The bourbon sauce is fantastic on chicken, shrimp, and meatballs, too.