raisin-studded apple bread pudding

Heat the oven to 350°F. Generously butter either a 9×13-inch deep baking dish or six 8-ounce ramekins. If using ramekins, set them on a baking sheet.Spread the bread cubes on a large baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to baking dish(es). Add the apples and raisin and toss gently to combine. In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar, spices, vanilla, salt, and molasses. Gradually add milk, beating well. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes at room temperature (minimum) or overnight in the fridge, covered tightly.Sprinkle the almonds on top before baking. Bake in the center of the oven for about 40 minutes (and up to 50 minutes if cold from fridge), until puffed and set, with the tops lightly browned. Let the bread pudding(s) rest for at least 15 minutes before serving.