• Preheat the oven to 350 degrees. Prepare an 8x8 baking dish with nonstick cooking spray.
• Place the bread pieces into the prepared baking dish. Drizzle the melted butter over the bread and sprinkle the raisins on top.
• In a medium bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla until well blended.
• Pour the egg mixture over the bread. Press the bread down gently with a fork to help the bread absorb the liquid.
• Bake for 45 to 50 minutes, or until a knife inserted in the center returns clean.

Sauce

• Combine the heavy cream and milk in a medium saucepan. Heat over medium heat until it starts to simmer around the edges but do not bring to a boil.
• Whisk together the sugar, egg yolks, and vanilla in a separate bowl. Mix in the cornstarch.
• Slowly ladle ¼ cup of the hot cream mixture into the egg yolk mixture, whisking continuously. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
• Let the sauce cool slightly before transferring to a storage container or jar. Place plastic wrap directly on the surface of the sauce to prevent skin from forming.
• Refrigerate until chilled and ready to serve with the warm bread pudding.