Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter.
Cut the stale bread into cubes and place them in the prepared baking dish. If the bread is too fresh, you can dry it out slightly by toasting the cubes in the oven for a few minutes.
Make the Custard:
In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Combine and Soak:
Pour the custard mixture evenly over the bread cubes. Press down gently to make sure the bread is soaked with the custard. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid.
Add Raisins (Optional):
If you’re using raisins, sprinkle them evenly over the top of the bread mixture. You can also mix them in with the bread before adding the custard if you prefer them throughout.
Bake:
Place the dish in the preheated oven and bake for 45-50 minutes or until the pudding is set and golden brown on top. You can test doneness by inserting a knife in the center; it should come out clean.
Serve:
Allow the bread pudding to cool slightly before serving. Drizzle with caramel sauce or top with whipped cream for an extra indulgent touch.
Serving and Storage Tips:
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