12slices stale firm white bread or 6 ounce loaf of French bread
½cupraisins
4large eggs
1cupgranulated sugar
2teaspoonsvanilla extract
1stick butter, melted
½teaspoonground cinnamon
½teaspoonfreshly ground nutmeg or ½ powdered store-bought
3cupswhole milk (or half and half your choice of cream)
Instructions
Preheat oven to 350°.
Soak the raisins in a small bowl, just covered with boiling water. Set aside. Drain before using (You can also soak the raisin in rum or bourbon instead of water.)
Lightly butter a 8" x 8" baking dish (20cm x 20cm).
Tear bread into pieces, 1 inch squares and place in bowl.
Pour 1 cup of whole milk.
In a large bowl combine eggs, sugar, vanilla and melted butter.
Whisk well to dissolve sugar. Add in cinnamon, nutmeg and rest of the milk.
Whisk well to combine all ingredients.
Add in soaked bread pieces and toss to coat.
Set aside for 10 minutes.
In baking dish layer 1/3rd of the bread with custard mix into the bottom of your baking dish. Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding for 40-45 minutes or until golden brown and knife inserted in the center comes out clean.
Serve hot, warm, room temp or chilled.
Let cool to room temp before transferring to the refrigerator to chill.