Butter a 2-quart rectangular baking dish. Place raisins in a small bowl; cover with boiling water. Let stand for 15 minutes; drain.
Prepare Baked French Toast as directed in Steps 2 and 3, except cut bread into 1-inch cubes before drying.
In a very large dish combine the cubed bread, the egg mixture, and drained raisins; spread into prepared dish. Cover; chill for 2 to 24 hours.
Preheat oven to 375 degrees F. Sprinkle the remaining tablespoon sugar from Step 5 over the bread mixture. Bake, uncovered, about 35 minutes or until a knife inserted in center comes out clean.
Omit powdered sugar and substitute Bourbon Sauce for Spiced Maple Syrup. Serve warm bread pudding with Bourbon Sauce.
In a small saucepan heat butter over medium heat until melted; stir in sugar, egg yolk, and the water. Cook and stir over medium heat about 8 minutes or just until bubbles begin to form around edge. Remove from heat; stir in bourbon. Makes about 1 cup.