Preheat the oven to 350 °F (175 °C) and grease two 1-cup (8-ounce) ramekins. If you only have smaller ones, then you'll need to use 3 and adjust the baking time.

In a medium or large saucepan (one large enough for all the bread) over medium heat, heat the coconut milk until hot and steamy. Remove the pan from the heat and cool for 3 minutes. Meanwhile, in a medium mixing bowl, whisk together the remaining bread pudding ingredients. After the 3 minutes of cooling, add the bread and raisins to the warm coconut milk and gently stir until combined. Add the egg and sugar mixture to the bread mixture and stir until well combined.

Scoop the mixture into the prepared ramekins. Place the ramekins on a baking sheet to catch any spills (there shouldn't be any – this is just a precaution). The mixture will be well over the ramekins' rims but it will cook down.

Bake for 30-40 minutes or until the topping is firm and browned. It will puff up quite a bit in the oven but will gradually "deflate" after you remove it from the oven. When there are about 5 minutes left on the timer, start preparing the sauce.

In a small saucepan over medium heat, stir together all the sauce ingredients. Bring to a simmer, while stirring frequently, and then remove from the heat. The sugar should be dissolved.

When you remove the bread puddings from the oven, use a knife to run around the edge of the ramekins so that the sauce will be more easily absorbed. Pour the hot bourbon sauce over the bread puddings. The bread puddings do not reheat well but if you have leftover sauce, you can refrigerate that for a few days. If you wish to serve these on a plate instead of in the ramekin, I found it easier to remove them after pouring the sauce over them.