• Grease a baking pan with melted butter. Please don't use bottle spray oil because it doesn't have many flavors.
• In a mixing bowl, whisk together the eggs, egg yolks, sugar, and cinnamon powder until the mixture is smooth.
• Add heavy cream and mix well.
• Then, add pieces of brioche and raisins. Let the mixture sit to soak in the flavor for 2 hours in the mixing bowl, stirring occasionally. While waiting, you can refrigerate the mixture.

For the coffee sauce

• While waiting for the bread to soak in the egg mixture, combine all the coffee sauce ingredients in a sauce pan and 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 baking.
• Bake until the pudding is set in the 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. If desired, garnish with mint leaves.