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1
Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar.
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2
(If you're using vanilla extract add it at the very end).
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3
Bring the milk mixture to a boil.
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4
Meanwhile, whisk the eggs and egg yolks.
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5
When the milk has boiled remove the vanilla pod.
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6
SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY.
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7
You can even pour it intermittently.
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8
If you pour it in too fast you will scramble the eggs.
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9
Strain it into a bowl and skim any foam off the surface.
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10
If you'd like, you can add some of your favorite liqueur to the custard now.
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11
Preheat your oven to 300 degrees.
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12
Bring the raisins to a boil in water and then drain.
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13
Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1 to 2 quart baking dish.
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14
Pour the custard over the bread.
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15
Now place the baking dish into a larger pan, such as a roasting pan.
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16
Pour hot tap water in the larger pan until it comes at least halfway up the baking dish.
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17
Bake for 45 minutes to an hour or until the custard sets.
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18
The custard is set when it has a slight jiggle but is no longer fluid.
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19
The purpose of the water bath is to create gentle and uniform heating.
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20
High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.
