## Ingredients:
- 6 cups stale bread, cubed (French bread, brioche, or challah work well)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or other dried fruit (optional)
- Butter or cooking spray, for greasing the baking dish
### Instructions:
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
2. **Prepare the Bread**: Cut the stale bread into cubes and place them in the prepared baking dish.
3. **Make the Custard Mixture**: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. **Pour Over the Bread**: Pour the custard mixture over the bread cubes, making sure to coat them evenly. Press down gently on the bread to ensure that all the cubes are soaked in the custard.
5. **Add Optional Ingredients**: If using raisins or other dried fruit, sprinkle them evenly over the bread mixture and gently press them into the custard.
6. **Let it Rest**: Let the bread pudding sit for about 15-20 minutes to allow the bread to absorb the custard mixture.
7. **Bake**: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. The pudding should be firm to the touch but still slightly jiggly in the center.
8. **Cool and Serve**: Remove the bread pudding from the oven and let it cool for a few minutes before serving. Serve warm with a dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of whipped cream, if desired.
9. **Enjoy**: Enjoy your homemade bread pudding as a delicious dessert or comforting breakfast treat!
Bread pudding is best served warm, but leftovers can be stored in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven before serving.