In a small bowl add the raisins and brandy swirl around a time or two and try to push all the raisins into the brandy then set aside to infuse.
Soak the Raisins
If the bread is not stale it will not soak up all of the custard. I like to place my fresh bread slices on a sheet pan and let them sit out uncovered for a day or two before baking.
Brown the butter, stirring frequently until it is golden brown and has a nutty aroma. It is critical that you watch the butter carefully as the butter can burn easily
Brown the Butter
In a large saucepan whisk heavy cream, milk, vanilla, eggs, nutmeg and sugar until fully combined, you do not want any trace of egg left behind.
Make the Custard
Cook on low-medium heat for 3-4 minutes until the mixture has warmed through. Pour the raisins and brandy into the warmed custard mixture and mix to combine.
Cook then Add Raisins
Carefully and evenly pour the brown butter all over the bread slices and make sure to scrape out all the brown pieces, those are flavor bombs!
Add the Brown Butter
Add Custard & Marinate
Pour the egg mixture over the bread slices, scatter raisins around. Cover the bread and butter pudding with a wet paper towel and let marinate for 30 minutes.
Sprinkle a tablespoon or two of Demerara sugar on top and when oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown
Add Thick Sugar and Bake