Spread each half of the lengthwise cut French bread with softened butter.

Cut the buttered bread into small cubes and place them in a large bowl with raisins and/or pecans.

In a separate bowl, mix together the sugar, evaporated milk, condensed milk, vanilla pudding, eggs, vanilla extract, and almond extract.

Pour the milk mixture over the buttered bread cubes and mix well to combine.

Soak the bread mixture for at least 2 to 3 hours, or preferably overnight, stirring occasionally to ensure even soaking.

Grease a 13x9 inch baking pan.

Pour the soaked bread mixture into the prepared pan.

Bake in a preheated 350 degree oven for 30 to 45 minutes, or until lightly golden.

Do not test for doneness with a toothpick, as the pudding is meant to be moist.

Let cool slightly before serving with bourbon sauce.

To make the bourbon sauce, combine sugar, heavy cream, cinnamon, and butter in a saucepan.

Stir with a whisk and bring the mixture to a boil.

Reduce the heat to medium and add water and cornstarch mixture (slurry).

Stir constantly until the sauce thickens and turns a light milky color.

Remove the saucepan from the heat and stir in 1 tablespoon of bourbon.