Dice the bread into 1-inch (2 1/2cm) cubes. If the bread seems to be soft and moist, dry in the camp oven.
Preheat the camp oven to 350 degrees F (175 degrees C). You can also use a closed grill, smoker, or Dutch oven.
Whisk together the eggs, sugar, buttermilk, vanilla, and spices. Add the raisins and bread then mix gently to combine.
Spray a casserole dish with oil and pour the bread pudding mixture into it. Leave sit for about 1 hour for the custard to soak into the bread.
Bake for 35 to 45 minutes. The liquid should be set and the top should be a light golden brown color. The edges should be slightly pulled away from the sides.
Bourbon Sauce
Add the butter, brown sugar, sorghum syrup, cream, salt, vanilla, and bourbon to a large pot over medium heat. Stir continuously until fully combined and simmering.
Leave to cook over medium-low heat for about 20 minutes, stirring occasionally. It should reduce down to a dark brown, thick sauce. Take it off the heat and let it cool to room temperature.
To Serve
The sauce can be added to the bread and butter pudding while in the casserole dish, after it is served, or a combination of both.