Classic bread pudding

As requested, here's the recipe

Classic Bread Pudding
Serves 8

For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.

2 TBS unsalted butter, softened, for baking dish
12 ounces bread, cut into 1-inch cubes (they recommend brioche or challah)
2 cups milk
3 cups heavy cream
4 large eggs plus 1 large egg yolk
1 cup sugar
1/2 tsp salt
1 TBS pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins, optional
1 cup boiling water, plus more for pan

1. Butter a 9 x 13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

2. Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

3. Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.

4. Drain; stir raisins into bread mixture. Preheat oven to 350 F. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust-side up. (If you're cool, you'll skip the raisin and scatter really good chocolate chips in there instead.)

5. Set dish in larger roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.