Preheat oven to 350 degrees. Butter an 8 x 8 inch baking dish.
In a pan over medium heat scald milk, do not boil, set aside.
In a large bowl whisk together eggs, butter, brown sugar, sugar, cinnamon, vanilla & salt.
Very slowly add scalded milk to the mixture stirring constantly (tempering the eggs so they don’t scramble). Stir in the bread and raisins. Let soak for 5 minutes.
Pour bread pudding into prepared baking dish. Place the baking dish inside a large shallow roasting pan, pour boiling hot water into the roasting pan until it reaches about halfway up the outside of the baking dish containing the bread pudding (this is called a water bath).
Bake for 60-70 minutes. Serve warm or cold, top with whipping cream.
Cook’s Note: I like to use 1 1/4 c. evaporated milk and 1 1/4 c. water for the 2 1/2 cups scalded milk.