To make the Bread and Butter Pudding

1. Preheat your oven to 175°C.
2. Lightly butter a round baking pan using a small amount of butter.
3. Generously butter each slice of raisin bread with the remaining butter and cut the slices into triangles.
4. Arrange the bread slices in the baking pan, overlapping them slightly to create a layered effect.
5. In a large mixing bowl, whisk together the eggs, brown sugar, cream, vanilla extract, and a pinch of salt until well combined.
6. Carefully pour the mixture over the bread, ensuring that all the slices are soaked. Allow it to sit for about 10 minutes to absorb the liquid.
7. Place the baking pan in the oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set.

To make the Bourbon Sauce

1. While the pudding is baking, prepare the bourbon sauce. In a medium saucepan, combine the bourbon, brown sugar, and water.
2. Bring the mixture to a boil over medium heat, stirring constantly until the sugar has dissolved.
3. Reduce the heat and add the cream and a pinch of salt. Simmer for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Remove from the heat and allow the sauce to cool slightly.

Serving Suggestions

1. Once the Bread and Butter Pudding is done, remove it from the oven and allow it to cool for a few minutes.
2. To serve, drizzle the warm Bourbon Sauce generously over the top of the pudding.
3. Add a scoop of vanilla bean ice-cream on the side for an extra indulgent touch.