Bread Butter Pudding

Cut baguette into thin slices.

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.

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.

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.

Place in preheated 180°C (356ºF) oven for 15 minutes.

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.

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.

This is best served when it has been refrigerated for at least 2 hours.