Spread the bread thinly with butter, then trim off the crusts and cut each slice into four triangles.

Butter 6 shallow oval or rectangle individual ovenproof dishes, each about 1 1/4 cups.

Arrange a flat layer of bread triangles in the base of each one.

Sprinkle lightly with nutmeg and divide the raisins between the dishes.

Arrange the remaining bread triangles, overlapping in a line over the top of the first layer.

Place the dishes in two roasting pans.

Use a fork to mix together the egg yolks, sugar, and vanilla in a bowl.

Pour the cream and milk into a saucepan; bring to a boil.

Gradually beat into the egg yolk mixture, then strain into the bread-filled dishes.

Allow to stand for 10 minutes for the bread to soak up the custard.

Pour warm water into the roasting pans, to come halfway up the sides of the dishes.

Cover the pans loosely with buttered foil and bake the puddings in a preheated 350° oven for 20-25 minutes until the custards are set around the edges.

Take the dishes out of the roasting pans and remove the foil.

Sprinkle the tops of the puddings liberally with the remaining sugar; then caramelize with a blowtorch.

Serve warm.