Preheat your oven to 350°F (175°C).

In a mixing bowl, combine 4 cups of cubed stale white bread with ¼ cup of raisins.

In a saucepan over medium heat, warm 2 cups of whole milk and ¼ cup of unsalted butter until the butter melts, about 5 minutes.

Pour the warm milk and butter mixture over the bread and raisin mixture. Allow to sit for about 10 minutes.

Whisk together ¼ cup of sugar, 2 beaten large eggs, 1 tablespoon of pure vanilla extract, and ¼ teaspoon of ground nutmeg in a separate bowl.

Pour the egg mixture into the bowl with the bread and gently fold together to coat the bread.

Grease a 1.5-quart casserole dish with butter and spread the mixture evenly in the dish.

Bake for 40 to 50 minutes until firm and golden brown on top.

In a saucepan, melt ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar over medium heat, stirring for 5-8 minutes.

Gradually whisk in ½ cup of heavy whipping cream and stir until smooth, then mix in 1 tablespoon of vanilla extract.

Serve the warm pudding with drizzled caramel sauce.