Bread Pudding

3 eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1 1/4 teaspoons freshly ground/grated nutmeg
1 1/4 teaspoons cinnamon
1/4 cup unsalted melted butter
1 1/2 cups whole milk
1/2 cup heavy cream or half and half
1/2 cup raisins
5 - 6 cups coarsely chopped stale good quality french bread

Beat eggs well; add sugar, vanilla, nutmeg, cinnamon and butter. Beat for a couple of minutes on high, then add milk and cream, then raisins.

Fill greased loaf tin with bread cubes and cover with liquid. Let sit a while (30 minutes or so) and add more liquid when the bread has soaked up the first batch.

Using a water bath, place pudding in a 350 degree oven and lower temperature immediately to 300 degrees and bake about 45 minutes. Raise temperature to 425 degrees to brown top - about 15 more minutes.

I like it served cold with heavy cream or custard sauce (Cream Anglais).