Preheat oven to 350º. Cut bread into 1” cubes; toss with melted butter and reserve. Whisk remaining ingredients together (except raisins). Add bread and raisins and toss to coat completely. Let stand 30 min until bread has absorbed most of the custard. Lightly butter a 9” baking dish; add bread mixture with custard and press down lightly to remove any air pockets. Pudding may be covered and refrigerated at this stage 1-2 days until ready to bake (rest at room temp 30 min to remove chill before baking). Bake uncovered 35-45 min until toothpick inserted in center comes out clean, center is set and no longer wet, and bread has puffed up considerably. Remove from oven and cool 15 min before glazing and serving.
Combine all ingredients in saucepan over medium-high heat. Carefully reduce by half until syrupy and thick bubbles form; do not scorch. Remove from heat and drizzle over bread pudding.
* French bread works best, however, a soft artisan bread or challah would also work well. For best results, do not use sourdough or crusty, dense breads.