Step 1

Place raisins in a small bowl and cover with boiling water. Set aside.

Step 2

In a large bowl, whisk the butter, eggs, sugar, cinnamon, and nutmeg together until the eggs are fully broken up.

Step 3

Whisk in the heavy cream, milk, and vanilla.

Step 4

Add the cubed French bread to the bowl and press down so all the bread is submerged into the liquid. Cover and let sit for 30-35 minutes.

Step 5

Meanwhile, Preheat the oven to 325°F. Lightly butter a 9-inch square pan or a 2-quart casserole dish.

Step 6

After the bread has finished soaking, drain the raisins and stir them into the bread mixture.

Step 7

Transfer everything to the prepared pan and press down with the back of the spoon to make everything fit into the pan.

Step 8

Bake for 45-50 minutes, until the top is golden and set.

Step 9

Cool to room temperature then refrigerate for 6-8 hours, preferably overnight, before serving.

Step 10

Bring the cream and orange juice to a simmer over medium-low heat.

Step 11

Whisk the egg yolks and sugar together. Slowly drizzle in the warm cream mixture while whisking continuously.

Step 12

Return the mixture to the pot and cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of warm pudding.

Step 13

Remove from the heat and stir in the vanilla extract.

Step 14

Transfer the sauce to a bowl, cover with plastic wrap, and refrigerate for 3 hours.

Step 15

Serve over slices of bread pudding