Preparation

• Whisk the eggs in a large measuring cup or bowl with a spout until lightly beaten. Whisk in the milk, cream, 3/4 cup of the sugar, 3/4 tsp. of the cinnamon, the nutmeg, and salt until the sugar dissolves.
• Divide the bread and raisins evenly among twelve 6-oz. ramekins. Pour the custard over the top of each ramekin until almost full. Submerge the bread to help soak up the custard. Let sit for 10 minutes, then pour any remaining custard into the ramekins until almost full. Cover and refrigerate for at least 4 and up to 12 hours.
• Let the puddings sit at room temperature for 1-1/2 hours.
• Position a rack in the center of the oven and heat the oven to 325°F. Mix the remaining 1/4 cup sugar and 3/4 tsp. cinnamon in a small bowl. Evenly dot the tops of the puddings with the butter and sprinkle them with the cinnamon sugar. Set the ramekins in a shallow roasting pan and add enough boiling water to come halfway up the sides. Bake until browned on top and a knife inserted in the center comes out barely clean, about 40 minutes. Let the puddings cool on a rack for at least 15 minutes before serving warm or at room temperature.