In a small bowl, add raisins and hot water. Soak while preparing the bread.

Preheat oven to 350F and grease a bread loaf pan with cooking spray.

Cut bread into cubes, I got about 12 cubes per slice of bread. Place on baking sheet and bake for 7-10 minutes until bread is toasted.

In a medium size bowl whisk together the eggs, granulated sugar, brown sugar, cinnamon, vanilla, and nutmeg.

In the microwave, melt butter. Allow to cool, then add almond milk to bowl. Then add everything to the egg mixture and mix well.

Drain the raisins. Add approx half of the toasted bread to the greased bread loaf pan, then add approx half the raisins. Add the remainder of the toasted bread and then the remainder of the raisins.

Pour egg mixture over the bread and bake for 22-28 minutes.

While baking, make the caramel sauce by adding the butter, brown sugar, and almond milk in a small saucepan. Cook over medium heat till it starts boiling slightly. Turn heat to low and let boil for 7-10 minutes, making sure you stir from time to time.

Remove from heat and add vanilla extract. Remove the bread pudding from oven, add aluminum foil over the bread loaf pan using your oven mitts, and bake again for 20-25 minutes.

Once cooked through, remove from oven and add caramel overtop. You can also dust it with powdered sugar if you desire. Enjoy while it's warm!