Bread Pudding

Instructions

1. Prepare the bread
   Cut the day-old bread into 1-inch cubes and place in a large bowl. If your bread is fresh, spread cubes on a baking sheet and toast in a 300°F (150°C) oven for 10 minutes to dry out slightly.
2. Make the custard
   In a medium bowl, whisk together eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined and sugar is dissolved.
3. Combine and soak
   Pour the custard mixture over the bread cubes and gently fold to ensure all bread is coated. Let stand for 15 minutes, occasionally pressing the bread down to absorb the custard. If using raisins, fold them in now.
4. Prepare for baking
   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Transfer the bread mixture to the prepared dish, spreading it evenly. Sprinkle brown sugar over the top.
5. Bake the pudding
   Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
6. Cool and serve
   Allow to cool for 15 minutes before serving. The pudding can be served warm or at room temperature. Optionally, drizzle with caramel sauce, maple syrup, or dust with powdered sugar.