1/2 stick butter, softened
2 1/2 c. sugar
1 1/2 c. raisins
1 loaf bread, cut into 1/2-inch pieces (plus a couple potato or egg buns; increase milk to 1 1/2 qtsp.)
1 tbsp. vanilla
4 eggs
1 qt. milk
1 tbsp. vanilla
1 tsp. mace

Topping:

1 c. whipping cream
1 stick butter
1/3 c. sugar

Spread softened butter in 9 x 13 or 12-inch baking pan. Mix eggs, sugar, milk, vanilla and nutmeg in a large bowl. Stir in raisins. Add bread and allow to soak 10 minutes. Pour into pan.

Bake at 375°F until pudding is almost firm (about 40 to 45 minutes). Remove from oven. Increase oven temperature to 425°F. Carefully pour liquid whipping cream over top (no substitutes), then sprinkle 1/3 cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set. Cut like you would cake.