1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Place the cubed bread in a large mixing bowl.
3. In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg until well blended.
4. Pour the milk mixture over the bread cubes, ensuring all pieces are soaked. Let it sit for about 10 minutes to absorb the liquid.
5. Gently fold in the raisins if using, and transfer the bread mixture to the prepared baking dish. Drizzle the melted butter over the top.
6. Bake for 45-50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
7. While the pudding bakes, prepare the sauce. In a saucepan over medium heat, melt the butter and sugar together, stirring frequently.
8. Remove from heat and slowly whisk in the beaten egg, vanilla, and bourbon if using. Return to low heat and cook, stirring constantly, until the sauce thickens slightly.
9. Serve the bread pudding warm, drizzled with the sauce.

One of the most valuable lessons my grandmother imparted was to trust my senses – the aroma of cinnamon wafting through the house is your cue that the pudding is ready. It’s those small, sensory details that make cooking feel like a dance.