Preheat the oven to 350 degrees F and heat a large sauce pan or tea pot of water to a boil.

Butter a 9×13-inch pan and place that pan in a larger pan (I used a roasting pan). This is for the water bath. The water bath helps the custard bake up soft and even and prevents the sides and bottom from browning.

Cut the bottom crust off the bread and cut the remaining loaf into thick 1 ½ inch slices. Then cut the slices into 1 ½ inch cubes. You should have about 10 cups of cubed bread (1 ¼ pounds). Place the cubed bread into a large bowl and set aside.

Place one cup of the milk, all of the cream, the butter and raisins into a large sauce pan and heat to hot (do not boil). Once the butter has melted into the milk and cream, pour over the bread and press the cubes down to absorb all of the liquid. Let this sit while you prepare the other ingredients.

In a medium bowl, beat eggs, remaining milk, sugar, vanilla, salt, cinnamon and nutmeg.

Pour the egg mixture over the soaking bread and toss to distribute all of the ingredients.

Pour this mixture into the buttered pan making sure the raisins are evenly distributed and not all sitting on the bottom.

Place this pan into the larger pan and place in the center of the oven. Pour the boiling water in the outer pan to form a water bath. The water should come half way up the sides of the inner pan.

Bake for 40 minutes and test the center. It should bounce back when pressed and a tooth pick should come out clean when inserted into the center. If still a little loose, bake for five more minutes.

To brown the top, switch your oven to broil and broil for 1-3 minutes to brown the top, being careful not to burn.

Let sit ten minutes then cut 3X4 into 12 pieces.

Serve warm or cold with ice cream.