Preheat & Prep: Heat oven to 350°F (175°C). Butter a 9×9-inch baking dish.
Mix Bread & Raisins: Place cubed bread and raisins in a large mixing bowl.
Make Custard: In another bowl, whisk milk, melted butter, sugar, eggs, cinnamon, and vanilla until smooth.
Combine: Pour custard mixture over bread and raisins. Gently stir and let sit for 10 minutes so bread absorbs liquid.
Bake: Transfer to prepared baking dish. Bake 40–45 minutes or until top is golden and a knife inserted in the center comes out clean.
Make Vanilla Sauce: While pudding bakes, melt butter in a saucepan over medium heat. Stir in both sugars until dissolved. Add cream and cook 1–2 minutes. Remove from heat and stir in vanilla
Serve: Let bread pudding cool slightly. Drizzle with warm vanilla sauce and serve.
