Combine the raisins & brandy in a small saucepan. Heat just to a simmer, cover & set aside

Use a portion of the butter to thoroughly coat a 2-inch deep hotel pan. Reserve the remaining butter

Tear bread into chunks & place in a large bowl. Pour the cream over the bread and set aside until soft.

Beat eggs & sugar until smooth & thick. Add the vanilla, the remaining melted butter & the raisins & brandy.

Toss the egg mixture with the bread gently to blend. Pour into the hotel pan & bake at 350 until browned & almost set, approximately 45mins.

Serve warm with 1. 1/2 Fl.oz. Of bourbon sauce