Prepare the Bread:

1. Cube the Bread: Cut the bread into 1-inch cubes, making sure they are uniform in size for even baking. If the bread is fresh, toast the cubes lightly to help them absorb the custard mixture.
2. Soak the Bread: Place the cubed bread in a large bowl and set it aside while you prepare the custard mixture.

Make the Custard:

3. Whisk the Eggs: In a separate bowl, whisk the eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
4. Add the Milk: Slowly add the milk to the egg mixture, continuing to whisk to create a smooth custard.
5. Combine with Bread: Pour the custard mixture over the cubed bread. Gently press the bread into the custard, ensuring all the cubes are soaked. Let it sit for 10-15 minutes to allow the bread to absorb the custard fully.

Add Optional Ingredients:

6. Add Raisins and Nuts: If using raisins and nuts, fold them into the soaked bread mixture for added texture and flavor.

Bake the Pudding:

7. Prepare the Baking Dish: Grease a 9×9-inch or similar-sized baking dish with butter or cooking spray.
8. Transfer to Baking Dish: Pour the bread mixture into the prepared baking dish, spreading it out evenly.
9. Bake: Preheat the oven to 350°F (175°C). Bake the bread pudding for 45-60 minutes, or until the top is golden brown and the custard is set. You can test doneness by inserting a knife into the center—it should come out clean.

Cool and Serve:

10. Cool Slightly: Let the bread pudding cool for about 10-15 minutes before serving. It will firm up a bit as it cools.
11. Serve with Toppings: Dust with powdered sugar, drizzle with caramel sauce, or serve with a scoop of vanilla ice cream for extra indulgence.