Preheat oven to 350°F (175°C). Grease a 9×9-inch (or similar) baking dish.
Butter the bread: Spread butter on one side of each bread slice. Cut into triangles or leave as slices and layer in the dish, buttered side up. Sprinkle raisins or dried fruit between layers if using.
Make the custard: In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
Pour custard over bread: Press lightly so bread absorbs the liquid. Let it sit for 5–10 minutes to soak.
Bake uncovered for 35–40 minutes, or until custard is set and top is golden brown.
Serve warm, ideally with custard sauce, cream, or ice cream.
💡 Tips
Use stale bread — it soaks up the custard better than fresh bread.
Brioche or challah gives a richer, softer pudding.
Sprinkle a little sugar on top before baking for a slightly caramelized finish.
Add a splash of rum or orange liqueur for a boozy, festive twist.
Would you like me to share a quick 10-minute version that’s simpler but just as decadent, perfect for a last-minute dessert craving?
