Almond Raisin Bread Pudding

6 eggs1 1/2 cups sugar2 cups cream2 cups milk1 tablespoon vanilla1 teaspoon ground cinnamon1 teaspoon ground nutmeg8 cups French bread, cut into large dice and toasted to golden brown1/4 cup raisins1/2 cup slivered almondsButter for coating pan1/4 cup additional sugar 1 teaspoon additional ground cinnamon7 tablespoons butterIn a large bowl, whisk the eggs and sugar together until pale and frothy. andnbsp;Add cream, milk, vanilla and cinnamon. Fold toasted bread cubes into egg mixture along with raisins and almonds.andnbsp;andnbsp;Set aside for 20-30 minutes.andnbsp;Preheat oven to 350 degrees. andnbsp;Generously butter a 9 X 12 pan, covering all the sides, corners and bottom.andnbsp; In a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over bottom of buttered pan. andnbsp;Pour bread mixture into pan and cover tightly with aluminum foil. Bake for approximately 45 minutes. Remove from oven and remove foil. Dab 7 tablespoons butter over top of pudding and sprinkle with remaining cinnamon sugar mixture. andnbsp;Return pudding to oven, uncovered, for 10-12 minutes. andnbsp;Remove from oven and allow to rest for 15 minutes before serving. Serves 15