• In a small bowl, add the raisins and pour the apple cider to cover. Set aside to reconstitute.
• In a large mixing bowl add the eggs and whisk to lightly scramble. Add the half and half, two sugars, vanilla bean paste, melted butter, and spices. Whisk again to combine all ingredients well.
• Add the cubed brioche to the wet mixture and gently toss to coat all pieces evenly. Set aside for 20 minutes.
• Preheat the oven to 350 degrees. Butter a 9×9” baking dish.
• Drain the raisins and add them to the bread mixture. Very gently combine, as to not break apart the bread cubes.
• Scrape the bread pudding mixture into the buttered baking dish and bake in the preheated oven for 45 to 50 minutes, or until it is slightly browned and cooked, but still a little gooey in the middle. **During the last 15 minutes of baking, make the sauce. See instructions following.
• Remove the bread pudding from the oven and allow to cool slightly before serving with the Vanilla Bean Sauce.

Vanilla Bean Sauce:

• In a small saucepan over medium heat, melt the butter with the sugar. Stir until the sugar is dissolved.
• Lower the heat and stir in the heavy cream and vanilla bean paste. Stir well to combine all the ingredients completely. Keep warm until ready to serve. (If not using immediately, allow the sauce to cool, scrape into a food-safe container and refrigerate until ready to use. Reheat the sauce before serving.)