• Grease a baking pan with melted butter. Don't use bottle spray oil as it does not contain much flavors.
• In a mixing bowl, whisk together, eggs, egg yolks, sugar, cinnamon powder until the mixture become smoothly.
• Add heavy cream and mix well.
• Then add pieces of brioche & raisin, let the mixture sit to soak in the flavor for 2 hours in the mixing bowl. Stir occasionally.

For coffee sauce

• While waiting for the bread to soak in egg mixture. In a sauce pan, combine all coffee sauce ingredients. Cook on medium heat.
• Stir constantly to dissolve the sugar completely. Bring just to a boil then turn off the heat.
• Store the sauce in a well covered container and refrigerate it for up to a week.

For bread pudding

• Pre heat oven to 350F.
• Carefully pour the bread mixture into butter greased baking pan. Try to rearrange raisin underneath the bread. Don't leave them on top because they might get burnt during the baking process.
• Bake until the pudding is set in center about 30-40 minutes.
• Let the bread pudding cool at room temperature for 10-15 minutes before unmolding and slicing.

Serving suggestion

• To serve, cut the pudding into slices and top with coffee sauce. Garnished with mint leaves if desired.