The Best Bread Pudding I've Ever Made

It was heavenly. It tasted like french toast but also reminded me of these cinnamon rolls my mom and dad and family used to get when I was really little and lived in Paradise Valley {Phoenix - which means I was under 6 years old} from some kind of bakery. They were the first memory I have with raisins in cinnamon rolls and probably why I crave them.
This fit the bill. I topped my plate with a tablespoon of pure maple syrup and then I melted into a pool of complete and utter sugared bliss.

It's not very custardy, as is typical with most bread pudding. It was more of a dry yet really moist result.

You might want the recipe. I'll add in my changes for you.

You can thank me later. Unless you gain weight because you ate the whole pan.
Keep that to yo'self.

Bread Pudding
Adapted from allrecipes

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Chelsea's Changes:

1. In lieu of milk, I used heavy whipping cream because it's richer and creates a more velvety texture, but also because I had some on hand that needed to be used up.
2. I added an extra egg, 1 cup milk, and 1/3 c. plus 2 Tbs. sugar. The amount listed didn't seem to be enough.
3. I used a french baguette that had been pre-sliced and bagged by the bakery. It was only $0.79 and already day old so it was perfect. The texture lent itself well to the french toast concept.
4. I doubled the cinnamon it called for.
5. I topped it with freshly whipped cream and/or maple syrup. It was definitely more decadent with the whipped cream, which I preferred.