Combine 1¼ cups granulated sugar and ½ (packed) cup light brown sugar; divide the mixture in half and set aside until needed.

In a large mixing bowl combine half of the sugar mixture with ½ tablespoon ground cinnamon,1/8 teaspoon freshly grated nutmeg, 6 large eggs, 1 tablespoon vanilla extract and 1 pinch fine salt.

Heat a heavy-bottomed sauce pan over medium-high heat. Combine 2 cups whole milk, 2 cups half-and-half, and 1 stick unsalted butter with the remaining sugar mixture; bring to the boil. Carefully whisk half of the milk mixture into the egg mixture, being careful not to curdle the eggs (tempering); add the remaining milk mixture and whisk to combine. Pour milk mixture over the day old Ciabatta that has been cut into cubes; let the bread mixture stand until it has soaked through to the center.

Preheat the oven to 375°F. Pour the pudding mixture into a buttered 9 x 13-inch baking dish. Bake in the preheated oven until light golden brown and cooked through, about 35 to 40 minutes. Top with your favorite Ice Cream or Caramel Sauce.

Vanilla Rum Sauce: Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in cream and cook stirring frequently until the mixture stars to boil.

Continue cooking until it thickens, stir constantly. Remove from the heat and stir in dark rum. Serve this warm with over the Ciabatta Bread Pudding and then drizzle with raspberry sauce.

Raspberry Sauce: Combine the sugar and water in saucepan and boil about 1 minute. Add raspberries, return to a boil and cook, whisking until the berries are smooth, about 4-5 minutes. Pour mixture into a sieve and press berry mixture to remove seeds. Chill until ready to serve.