Place rack in the center of your oven and preheat to 350°. Arrange bread in a single layer on a baking sheet. Bake for 8 minutes or until lightly toasted. ( you can let bread cubes sit out overnight.) To bake individual bread puddings: spritz a muffin tin with cooking spray or line with paper liners. (you can use 6, 6-ounce lightly greased ramekins.) To bake a single bread pudding: Lightly spray a 9×5-inch loaf pan with cooking spray. Meanwhile for the bourbon sauce: Place a deep mixing bowl, beaters, and the 1/3 cup cream in the freezer to chill for 20 minutes. In a large mixing bowl, whisk together the 3/4 cup cream, eggs, brown sugar, molasses, bourbon, vanilla, cinnamon, all spice, cloves and salt. Add bread cubes, ginger, pecans, and raisins. Let mixture stand 20 minutes, stirring the bread occasionally to ensure all cubes soak up the cream. Fill prepared pan(s) nearly to the top, gently pressing to compact. (If baking with ramekins set the baking dishes atop a baking sheet prior to placing in the oven.)

Bake at 350° until deep golden brown on top and a knife inserted in the center comes out clean: 20-25 minutes for muffin cups; 30-35 minutes for ramekins; 43-47 minutes for a single loaf pan.

To prepare sauce: While the bread pudding is in the oven, beat evaporated milk in the chilled bowl on high for 1 to 2 minutes, until it is the consistency of whipped cream. Gradually add sugar, bourbon, and sour cream and beat for several minutes longer, until thickened. Serve over warm bread pudding.