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1
Set oven to 350u00b0F.
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2
Set oven rack to second-lowest position.
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3
Prepare a 9-inch baking dish.
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4
For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
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5
In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
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6
Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
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7
Spread 1/4 cup soft butter on bottom and sides of baking dish.
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8
Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
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9
Sprinkle half of the raisins over bread.
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10
Cover with another single layer of bread slices.
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11
Sprinkle the remaining raisins over the bread.
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12
Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
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13
Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
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14
Position rack to second-lowest position.
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15
Bake for about 20 minutes, or until custard thickens and begins to set.
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16
Remove from oven and set to broil.
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17
Sprinkle 2 tablespoons sugar over hot pudding.
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18
Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
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19
Serve warm.
