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

In a large mixing bowl, add the bread cubes (and raisins if you’re using them) and set aside.

In another bowl, whisk together the eggs, egg yolks, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Pour the custard mixture over the bread cubes, ensuring an even coating. Drizzle the melted butter over the top and gently fold everything together.

Let this sit for 20 minutes, folding the mixture once or twice to guarantee even soaking.

Spread the mixture evenly into your greased baking dish and place in the oven.

Bake for 45 to 55 minutes or until the center is set and the top is golden brown.

Allow it to rest for 10 to 15 minutes before serving warm.

Pour the milk, cream, and sugar into a saucepan over medium-low heat and warm until steaming—do not let it boil!

In a separate bowl, whisk the egg yolks and cornstarch until smooth.

Gradually whisk in 1 to 2 ladles of the hot milk mixture to temper the yolks, then pour this back into the saucepan.

Cook over low heat, whisking constantly for 4 to 6 minutes until the sauce thickens.

Remove from heat and whisk in the butter, vanilla, and a pinch of salt.

Serve the warm bread pudding, drizzled with your homemade vanilla custard sauce.