Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
2. Cook the bread
In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread has soaked in the milk mixture. Add the butter and stir until it melts and mixes completely.Remove from heat.
3. Mix bread and eggs
Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
4. Prepare the baking pan
Grease a 6-cup baking pan with abundant butter (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.Preheat the oven at 400°F [200°C].
5. Bake
Bake in a preheated oven for 35 minutes, or until you insert a toothpick and it comes out clean.
6. Remove from mold
Once you remove the pudding from the oven, let it cool down to room temperature. Carefully release the sides from the mold with a toothpick or small knife. Put a plate or tray on the mold, and turn it over.
7. Serve
Some people prefer it a bit cold (chill in the fridge), although I prefer it at room temperature.
Video
Notes
The final color of the cake will depend on the color of the sugar you use, you will notice that the photos and videos have cakes of different tones, it is because in both cases I used the sugar I had at hand.