Preheat your oven to 350 degrees. Lightly spray a 9 by 13 inch baking pan with cooking spray and set it aside.

Cut the apple cinnamon brioche loaf into small, one inch cubes. Add all the cubed bread to your prepared baking dish. Pour the melted butter evenly over the bread. Sprinkle the raisins over the bread, spreading them out so they’re distributed throughout the dish.

In a separate bowl, whisk the eggs until smooth. Add the heavy whipping cream, brown sugar, cinnamon, and vanilla to the eggs. Whisk again until the mixture is fully combined and the sugar begins to dissolve.

Pour the custard mixture over the bread. Add enough to come about halfway up the bread cubes so the pudding can soak properly without getting soggy. Bake for 30 to 35 minutes. Because every oven heats differently, start checking around the 30 minute mark.

The bread pudding is done when the center sets and a knife inserted into the middle comes out clean. Your oven may take up to 40 minutes. My gas oven finishes in about 35 minutes. While the bread pudding is hot, pour the warm custard glaze over the top (if preferred) and serve immediately.