Beat the eggs in a large bowl until light and fluffy.
Beat in the sugar, vanilla and spices.
Add the half & half.
Add the bread cubes and raisins to the baking pan.
Pour the liquid over the bread mixture, allowing the bread to soak up the custard.
Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done.
Allow to cool to room temperature.
For the Comfort Sauce,.
Place the cream in a small saucepan over medium heat, and bring to a boil.
Whisk the corn starch and water together, and add to the cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
Stir in the sugar and the Southern Comfort. The sauce should have a thick consistency.
Serve with the sauce poured over the bread pudding.