Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Cut the bread into bite-sized cubes. Day-old bread works best because it absorbs the custard mixture without becoming mushy.

Spread the bread cubes evenly into the prepared baking dish.

If using raisins, sprinkle them evenly throughout the bread.

Step 2: Make the Custard

In a large mixing bowl, whisk together:

• Eggs
• Whole milk
• Heavy cream
• Granulated sugar
• Brown sugar
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

Whisk until smooth and fully combined.

The mixture should be creamy and fragrant.

Step 3: Soak the Bread

Slowly pour the custard mixture over the bread cubes.

Gently press the bread down with a spoon to help it absorb the liquid.

Allow the bread to soak for 20 to 30 minutes.

This soaking period is essential because it ensures every piece of bread becomes soft and flavorful.

Step 4: Bake the Bread Pudding

Drizzle melted butter over the top.

Place the baking dish into the preheated oven.

Bake for 45 to 55 minutes.

The top should become golden brown while the center remains soft and custardy.

Insert a knife into the center. It should come out mostly clean with only a slight custard residue.

Step 5: Make the Vanilla Sauce

While the pudding bakes, prepare the vanilla sauce.

In a medium saucepan over medium heat:

Melt the butter completely.

Add sugar and heavy cream.

Stir continuously until the mixture becomes smooth.

Bring to a gentle simmer for 3 to 5 minutes.

Remove from heat.

Stir in vanilla extract and a pinch of salt.

Allow the sauce to cool slightly before serving.

Step 6: Serve

Remove the bread pudding from the oven.

Allow it to cool for 10 minutes.

Serve warm with generous spoonfuls of vanilla sauce poured over each serving.