Bread Butter Pudding

Directions

1. 1
   Cut baguette into thin slices.
2. 2
   Take a deep baking pan. Butter the surface of the pan. Place the bread slices in a circular pattern. Brush melted butter on the bread pieces. Sprinkle the raisins on top and in between the bread pieces.
3. 3
   Whisk whole eggs until smooth and creamy. Add 1/2 cup sugar and whisk. Add 2 drops vanilla, cinnamon and nutmeg. Whisk and make sure everything is well-combined.
4. 4
   Add 2 1/2 cups of milk to the mixture. Whisk gently. Pour the mixture into the baking pan. The mixture should come up to at least 2/3 height of the bread pieces.
5. 5
   Place in preheated 180°C (356°F) oven for 15 minutes.
6. 6
   Meanwhile, for the custard, whisk egg yolks well. Add remaining 1/2 cup sugar and continue to whisk until creamy. Add remaining 1 cup milk and a drop of vanilla. Whisk again.
7. 7
   Take the baking pan out of the oven after it has baked for 15 minutes. Pour the custard mixture on top. Return to the oven and continue baking for 20-25 minutes, until all the liquid have been absorbed by the bread. Remove from the oven and let cool.
8. 8
   This is best served when it has been refrigerated for at least 2 hours.