Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled bakingdish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the bakingdish. This creates a water bath to cook the pudding slowly.
Comments: A classic English dessert, bread pudding will never go out of style. Stale or drybread is best to use, since its moisture has evaporated, allowing the flavored custard to saturate the bread more easily.