Classic Bread Pudding

This recipe was torn out of a Martha Stewart magazine before I had children, but for some reason, I never made it before. It's delicious and made in individual ramekins, looks like a far fancier dessert than it is.

Classic Bread Pudding
Serves 8

2 T unsalted butter, softened for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk trust me, whole milk
3 cups heavy cream
4 large eggs plus 1 large egg yolk
1 c sugar I think this dish could benefit from an additional flavor, so I'm thinking of trying maple syrup in place of the sugar next time--what say ye, natural sweet expert, Kendahl? Would that work?
1/2 t salt
1 T pure vanilla extract
1/2 t ground cinnamon
1/4 t ground nutmeg
1/2 c raisins um, I used chocolate chips because I don't like raisins, but I'm thinking maybe next time craisins with some orange zest
1 c boiling water

Butter a 9 by 12 inch baking dish or 8 individual ramekins and set asid. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over med-high heat until just about to simmer; remove from heat.

Whisk eggs, yok, sugar, salt, vanilla, cinnamon and nutmeg in a med bowl. Whisking constantly, pour cream mixture in a slow steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

Meanwhile, soak raisins in 1 c boiling water for 30 minutes. I skipped this.

Drain; stire raisins into bread mixture. Preheat oven to 350. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.