Place the bread, pecans, and chocolate in a large bowl. If
desired, set aside about a teaspoonful of pecans and chocolate
for topping the bread puddings.

Whisk together the milk, brown sugar, egg, CODY ROAD
BOURBON, and vanilla. Pour over the bread mixture, and stir to
combine. Make sure all of the bread gets coated with the milk
mixture.

Lightly grease two 8-ounce (1-cup) ramekins. Divide the bread
mixture between the ramekins, packing the mixture firmly to fit
into the ramekins. If you reserved some pecans and chocolate,
sprinkle on top of the puddings. Sprinkle each with about 1/4
teaspoon of sanding sugar.

Cover and chill for at least an hour or overnight.

Preheat oven to 350°F.

Place the ramekins on a parchment-lined baking sheet to catch
any potential spills and to make it simpler to get them in and out
of the oven. Bake 30 to 35 minutes, or until the tops are browned
and a knife inserted into the center comes out clean.