Bourbon Sauce with Ceole Bread Pudding

Prep time : 20 minutes ... Total time : ... 1 hour - 15 minutes (including  sauce)
                 Makes 10 to 12 servings
2            (12 ounce) cans evaporated milk
6            large eggs , lightly beaten
1            (16 ounce) day old French Bread loaf , cubed
1            (8 ounce) can crushed pineapple , drained
1            large Red Delicious apple , unpeeled and grated
1-1/2     cups sugar
1            cup raisins
5            tablespoons vanilla extract
1/4         cup butter , cut into 1/2-inch cubes and softened
                   bourbon sauce (recipe below )
1 .    Preheat oven to 350*F . Whisk together evaporated milk , eggs and 1 cup of water in a large bowl until well blended . Add bread cubes , stirring to coat thoroughly . Stir in pineapple and next 4 ingredients . Stir in butter , blending well . Pour into a greased 13x9-inch baking dish .
2.     Bake at 350* for 35 to 45 minutes or until set and crust is golden brown . Remove from oven and let stand 2 minutes . Serve with Bourbon sauce .
               BOURBON SAUCE
Hands on time : ... 18 minutes ...Total time : ... 18 minutes ....Makes 1-1/2 cups
3                       tablespoons butter
1                       tablespoon all-purpose flour
1                      cup whipping cream
1/2                   cup sugar
4                      tablespoons bourbon
1                      tablespoon vanilla extract
1                      teaspoon ground nutmeg

Melt butter in a small saucepan over medium-low heat ; whisk in flour and cook , whisking constantly , 5 minutes . Stir in cream and sugar ; cook , whisking constantly , 3 minutes or until thickened . Stir in bourbon , vanilla and nutmeg ; cook , whisking constantly , 5 minutes or until thoroughly heated .