Preheat oven to 350F.

Spray a 2-quart baking dish with nonstick spray.

Place bread cubes in baking dish and sprinkle with raisins.

Whisk together the eggs and yolks, milk, heavy cream, vanilla, cinnamon and nutmeg.

Pour over the bread cubes.

Dot the top with cubed butter.

Bake uncovered for 35 minutes or until set.

Whisk the egg yolks and sugar together in a bowl.

Place the milk and cream in a saucepan and bring to steaming.

Whisk about one-third of a cup of the hot milk mix into the eggs, then stir this mixture right back into the pan of hot milk.

Cook over low heat, whisking constantly, until thickened and sauce coats the back of a spoon.

Strain sauce through a mesh strainer to get rid of any errant egg bits.

Serve bread pudding with anglaise sauce.