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 the prepared baking dish. If using raisins, sprinkle them evenly over the bread.
3. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the custard mixture over the bread, ensuring every piece is soaked. Gently press down the bread with a spatula to help it absorb the liquid.
5. Drizzle the melted butter over the top of the pudding. Let it sit for about 15 minutes to allow the bread to fully absorb the custard.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
7. Let the pudding cool slightly before serving. It can be enjoyed warm or at room temperature.

One thing I learned from my grandmother is patience — letting the bread soak in the custard before baking makes all the difference. It ensures a creamy texture that’s simply irresistible.