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).