Begin by slicing your stale bread into bite-sized cubes. If your bread isn’t stale, you can achieve the same effect by toasting the cubes in the oven for a few minutes.

Spread the bread cubes evenly on a baking sheet and let them air-dry for a few hours. This step ensures that the bread absorbs the custard mixture properly, resulting in a delectably moist pudding.

In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt. The result should be a smooth and fragrant custard mixture.

Gradually add the whole milk to the custard mixture, whisking continuously. This blend of eggs, sugar, and milk will form the luscious base of your bread pudding.

Preheat your oven to 350°F (175°C).

Grease a baking dish and layer the dried bread cubes inside. If you’re using raisins, sprinkle them between the layers for a burst of sweetness.

Carefully pour the custard mixture over the bread cubes, ensuring that each piece is soaked. Gently press down on the bread to help it absorb the liquid.

Place the baking dish in a larger pan filled with about an inch of hot water. This water bath technique prevents the pudding’s edges from becoming too dry.

Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.

While the bread pudding bakes, you can prepare a simple sweet sauce to drizzle over the top. In a saucepan, melt 1/2 cup of butter and stir in 1/2 cup of granulated sugar, 1/2 cup of heavy cream, and a splash of vanilla extract. Cook until the sauce thickens.