Soak raisins in bourbon overnight. Preheat oven to 325 degrees. Place bread in a large bowl and pour half and half and milk over it. Let stand 10 minutes. Then crush until blended. Add eggs and egg white and vanilla; mix well. Combine sugar and cinnamon; add to bread mixture and stir in raisin mixture. Pour melted butter in a 13 x 9 x 2 inch Pyrex and spoon pudding mixture into pan and bake for 30 minutes or until firm. Cool and cut into squares.

Hard Sauce

Beat until icing consistency. Add a dollop to each serving for that extra punch. I much prefer the hard sauce to ice cream or whipped cream.