Bread and Butter Pudding

Preheat the oven to 350℉. Generously grease a 9x13 baking dish and set it aside.
Generously butter the bread, being sure to use up all the butter. Cut the bread crosswise into triangles.
10 slices white bread, ½ cup butter
Layer the buttered bread triangles in the prepared baking dish overlapping if necessary.
Sprinkle the top of the bread evenly with the raisins.
½ cup raisins
In a medium saucepan, combine the eggs, heavy cream, sugar, cinnamon, and nutmeg. Whisk constantly over low heat until warm and smooth. Remove the pan from the heat and stir in the vanilla.
2 large eggs, 1 ½ cups heavy cream, ¼ cup granulated sugar, 1 teaspoon cinnamon, Pinch of nutmeg, 1 teaspoon vanilla extract
Slowly pour the cream and egg mixture over the bread and raisins in the baking dish. Using a wooden spoon, gently press down on the bread to make sure the custard mixture is evenly distributed.
Transfer the dish to the preheated oven and bake for about 40 minutes or until nearly set.
Remove the dish from the oven and cool for 15 to 20 minutes before serving.
Serve with whipped cream, vanilla ice cream, hard sauce, or vanilla sauce.

To make the vanilla sauce, whisk together the milk, light brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Place over medium heat, and cook, whisking constantly, until sauce is thickened and coats the back of a spoon (about 10 to 12 minutes). Stir in the vanilla. Serve in a small pitcher on the side.
1 ¼ cups whole milk, ½ cup light brown sugar, 2 tablespoons butter, 1 large egg, 1 tablespoon all-purpose flour, 1 pinch ground cinnamon, 1 pinch salt, 1 tablespoon vanilla extract