Heat milk in a pan on a low flame and add castor sugar. Stir until the sugar dissolves completely without letting the milk boil rapidly. Remove from the heat and allow it to cool slightly before adding eggs.

Place the bread pieces in a baking dish, slightly overlapping each other. Keep the buttered side facing up so it forms a golden surface once baked. Ensure the dish is evenly filled without gaps.

Crack eggs into the cooled milk mixture and whisk until smooth. Add vanilla essence, nutmeg powder, and cardamom powder. Mix well and strain this liquid over the arranged bread for a uniform texture.

Sprinkle raisins evenly across the soaked bread. They will soften during baking and add small sweet pockets throughout the pudding without overpowering the custard flavour.

Place the dish in a preheated oven at 180°C. Bake until the top turns golden and the custard sets gently. The centre should feel soft but not liquid when checked with a spoon.

Remove from the oven and let it cool slightly. This resting time helps the layers settle and makes slicing easier while keeping the inside soft and moist.