Whole Wheat Bread Pudding

One loaf of stale wheat bread, cut into 1 inch pieces.
1 cup of raisins
1/2 cup melted butter
8 eggs
2 cups heavy whipping cream
2 cups unsweetened almond milk
6 tbsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground nutmeg

You can substitute healthier ingredients. I just wanted to know how many calories I was going to be stuffing myself with later today.

Heat oven to 350 degrees F.

Grease 9x12 glass baking dish.
Layer half of the stale bread into the baking dish.
Sprinkle in half the raisins.
Pour half the melted butter over the bread and raisins.
Layer the remaining bread into the dish and sprinkle the rest of the raisins. Pour remaining butter over bread mixture.
Beat 8 eggs in a bowl.
Add 2 cups of heavy whipping cream, 2 cups of unsweetened almond milk, 1.5 cup of packed brown sugar, 2 tsp. of cinnamon, and 1 tsp. of nutmeg. Beat until well mixed.
Pour egg mixture over bread. Use a fork or whisk to squish the bread down so that all the bread is soaked.
Place baking dish inside a roasting pan and put in oven.
Pour hot/boiling water into the roasting pan, ensuring the level does not get high enough to get into the baking dish.
Bake for 45 minutes or until fork inserted in the middle comes out clean.

Serving Size: Makes 12 half-cup servings.