Instructions:

1. Prepare the Bread Pudding:

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Place the cubed bread into the prepared baking dish. Sprinkle the raisins evenly on top.
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg.
Pour the mixture over the bread, ensuring it soaks into every piece. Press the bread cubes down gently to help absorb the custard. Drizzle melted butter on top.
Let it sit for 10–15 minutes to ensure the bread soaks up the mixture.
2. Bake:

Bake the bread pudding in the preheated oven for 40–45 minutes, or until the top is golden and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let cool slightly.
3. Prepare the Vanilla Custard Sauce:

In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until it begins to simmer (do not boil).
In a separate bowl, whisk the egg yolks. Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper them.
Gradually whisk the tempered yolks back into the saucepan. Cook the mixture over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
Remove from heat and stir in vanilla extract.
4. Serve:

Drizzle the warm vanilla custard sauce generously over the bread pudding. Serve warm or chilled.
Serving Suggestions:

Pair with a scoop of vanilla ice cream for extra indulgence.
Add a sprinkle of powdered sugar or a few fresh berries for decoration.
Tips:

Use stale bread for best results, as it absorbs the custard more effectively.
Add a splash of rum or bourbon to the custard sauce for a grown-up twist.
To store your bread pudding in detail, follow these steps:

Cool Completely: After baking, allow the bread pudding to cool completely at room temperature. This prevents condensation, which can make it soggy.
Cover Tightly: Once cooled, cover the bread pudding tightly with plastic wrap or aluminum foil. Make sure there are no gaps to keep out air, which can dry it out.
Refrigeration: Place the covered bread pudding in the refrigerator if you plan to eat it within 3-4 days. It’s best to keep it in a spot where it won’t get jostled.
Freezing for Longer Storage: If you want to store it for a longer period:
Cut the bread pudding into individual portions for easier thawing later.
Wrap each portion tightly in plastic wrap to prevent freezer burn.
Place the wrapped portions in a freezer-safe container or a resealable freezer bag. Label the bag with the date for reference.
Thawing and Reheating: When you’re ready to enjoy it:
Thaw the bread pudding in the refrigerator overnight.
Preheat your oven to 350°F (175°C) and place the pudding in an oven-safe dish.
Reheat until warmed through, about 15-20 minutes, depending on the size of the portion.
Enjoy this comforting dessert that melts in your mouth with every spoonful! 🍮