5 eggs
1/2 cup white sugar
1/2 brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups whole milk
2 cups heavy whipping cream
1/2 cup raisins optional
6 tablespoons unsalted butter melted
Glaze:
1/2 package cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
3 cups powdered sugar
5 tablespoons milk or heavy whipping cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Spray a baking pan with nonstick cooking spray, and spread the bread cubes evenly. Set aside. Cut the bread into about 1 inch cubes. Next, in a mixer bowl, put together the following ingredients: eggs, sugar, milk, vanilla, nutmeg, cinnamon and heavy cream. Mix until well combined. Then, pour the mixture on top of the bread cubes. Sprinkle the raisins (if using) evenly on top. Toss with a rubber spatula to evenly coat and gently press the bread cubes down under the mixture. Pour the melted butter on top, try to distribute evenly. Let rest for at least 30 minutes, best for 60 minutes or overnight, for the bread to absorb the mixture. Then place bread pudding into the preheated oven and bake at 350°F for 50-55 minutes, or until set in center. The bread should slightly spring back when pressed. Remove from oven when done and let cool 10 minutes then glaze with vanilla sauce. Cream Cheese Glaze - In a large bowl, beat cream cheese and butter for a few minutes until creamy and combined. Add powdered sugar, vanilla and milk. Beat until fully combined. Stop to scrape the sides and bottom of the bowl. The mixture should be smooth, with no lumps. Drizzle the glaze on top of the warm bread pudding OR the glaze can be refrigerated in a piping bag and piped on top of the bread pudding slices right before serving.