Classic Bread Pudding

6 cups of day-old bread, cubed
2 cups milk
1 cup heavy cream
4 large eggs
1 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins (optional)
2 tbsp unsalted butter, melted

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Place the cubed bread in the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.

3. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well-combined.

4. Pour the milk mixture evenly over the bread cubes, ensuring all the bread is soaked. Gently press down on the bread with a spatula to help it absorb the liquid.

5. Drizzle the melted butter over the top of the pudding.

6. Let the mixture sit for about 10-15 minutes so the bread can fully absorb the custard.

7. Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and a knife inserted in the center comes out clean.