Step 1: Prepare the Bread
If your bread is not already stale, cut it into 1-inch cubes and spread them out on a baking sheet. Bake in a 300°F (150°C) oven for 10-15 minutes, until dried out but not browned. This is a critical step to ensure proper custard absorption. Place the dried bread cubes into a large mixing bowl. If using raisins, plump them by soaking in the rum or orange juice for 15 minutes, then drain and add them to the bread.

Step 2: Create the Luxurious Custard
In a separate large bowl, whisk the 4 eggs vigorously until they are light and frothy. This incorporates air and leads to a lighter pudding. Add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and the sugars are beginning to dissolve.

Step 3: Combine Wet and Dry
Gradually pour in the whole milk and heavy cream while whisking constantly. Finally, whisk in the magnificent 2 tablespoons of pure vanilla extract. Strain the custard mixture through a fine-mesh sieve over the bowl of bread cubes. This step ensures a perfectly smooth custard, free of any eggy bits or undissolved spices.

Step 4: The Patient Soak
Using a large spatula, gently fold the bread into the custard, ensuring every cube is coated. Press down lightly to submerge all the bread. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, but ideally for 4 hours or overnight. This resting period is non-negotiable for the bread to fully hydrate, resulting in a uniformly soft, custardy texture without dry bits.

Step 5: Preheat and Prep for Baking
When ready to bake, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter. Transfer the soaked bread mixture into the prepared dish, pressing it down into an even layer.

Step 6: Bake to Golden-Brown Perfection
Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the top is puffed, golden brown, and the center is set. To test for doneness, gently jiggle the pan; the center should have a slight wobble, but not be liquidy. A knife inserted into the center should come out clean.

Step 7: Make the Vanilla Sauce (Optional)
While the pudding bakes, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, butter, and sugar. Whisk continuously until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3-5 minutes until the sauce slightly thickens. Remove from heat and stir in the vanilla extract and pinch of salt.

Step 8: Rest, Sauce, and Serve
Remove the bread pudding from the oven and let it rest for at least 15-20 minutes before serving. This allows the custard to fully set, making it easier to slice. Serve warm, drizzled generously with the warm vanilla sauce