Creating Easy New Orleans Bread Pudding with Bourbon Sauce is straightforward when you follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Bread: Tear the stale French bread into bite-sized pieces and place them in the greased baking dish.
3. Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
4. Combine: Pour the custard mixture over the torn bread. If using, sprinkle raisins and chopped pecans on top. Press the bread gently to ensure it absorbs the liquid.
5. Let it Soak: Allow the mixture to sit for about 15 minutes so the bread can soak up the custard.
6. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool: Remove the bread pudding from the oven and let it cool for about 10-15 minutes while you prepare the bourbon sauce.
8. Make Bourbon Sauce: In a saucepan over medium heat, melt the butter. Stir in the powdered sugar until smooth, then add the bourbon and vanilla extract. Cook for about 2-3 minutes, stirring constantly until combined and slightly thickened.
9. Serve: Drizzle the warm bourbon sauce over the bread pudding before serving.