Preheat the Oven:

• Preheat the oven to 350°F (175°C).

• Grease a 9x13-inch baking dish with butter.

Prepare the Bread:

• Cut the day-old bread into 1-inch cubes.

• Spread the bread cubes evenly in the prepared baking dish.

• If using raisins, sprinkle them evenly over the bread.

Make the Custard Mixture:

• In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg until well combined.

Soak the Bread:

• Pour the custard mixture over the bread, pressing down lightly to ensure all the bread is soaked.

• Let the mixture sit for 30 minutes to allow the bread to absorb the custard.

Drizzle with Butter:

• Pour the melted butter evenly over the top of the soaked bread.

Bake the Pudding:

• Bake for 45-50 minutes or until the custard is set and the top is golden brown.

• The center should be slightly firm but not dry.

Cool Slightly:

• Remove from the oven and let the bread pudding cool for 10 minutes before serving.

Melt the Butter:

• In a medium saucepan, melt the butter over medium heat.

Add Sugar and Bourbon:

• Stir in the powdered sugar and bourbon, whisking until smooth.

• Cook for 2-3 minutes until the sauce thickens slightly.

Finish with Cream:

• Remove from heat and whisk in the heavy cream.

• Keep warm until ready to serve.

Slice and Plate:

• Slice the warm bread pudding into squares and transfer to serving plates.

Drizzle with Sauce:

• Pour the bourbon sauce over each serving.

• Optional: Add a scoop of vanilla ice cream or whipped cream for extra indulgence.