Bourbon–Brown Sugar Sauce

Whisk sugar and cream together in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Let cool until just warm; serve with bread pudding.

Rum can be substituted for the bourbon.

PECAN BREAD PUDDING WITH BOURBON AND ORANGE
Add 2⁄3 cup chopped toasted pecans, 1 tablespoon all-purpose flour, and 1 tablespoon softened butter to brown sugar mixture in step 1 and mix until crumbly. Add 1 tablespoon bourbon and 2 teaspoons finely grated orange zest to egg yolk mixture in step 3.

RUM RAISIN BREAD PUDDING WITH CINNAMON
Combine 2⁄3 cup golden raisins and 5 teaspoons dark rum in small bowl. Microwave until hot, about 20 seconds; set aside to cool, about 15 minutes. Add 1⁄8 teaspoon ground cinnamon to brown sugar mixture in step 1 and stir cooled raisin mixture into custard in step 3.