Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish with butter or nonstick spray.
Place the cubed bread evenly in the dish. If you’re using raisins, sprinkle them evenly over the bread now.
Step 2: Make the Custard Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until fully combined and smooth. The mixture should be lightly frothy and fragrant.
Slowly pour the custard mixture over the bread, pressing down gently with a spoon or spatula to help the bread absorb the liquid evenly.
Drizzle the melted butter over the top for extra richness and flavor.
Step 3: Bake the Bread Pudding
Bake for 40–45 minutes, or until the top is golden brown and the center is just set. The pudding should be slightly firm but still moist in the middle — a knife inserted should come out mostly clean.
Remove from the oven and let it cool slightly while you prepare the vanilla custard sauce.
Step 4: Make the Vanilla Custard Sauce
In a medium saucepan, gently heat the milk over medium heat until warm but not boiling — small bubbles will form around the edges.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes pale and smooth.
Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
Remove from heat and stir in the butter and vanilla extract until fully melted and smooth.
