Pre-heat the oven to 350º F. and grease the 9” x 13” ceramic or glass baking dish with butter. Combine the milk, heavy cream, sugar, vanilla bean, cinnamon and nutmeg in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Lightly beat the eggs in a bowl. Temper the eggs into the milk mixture (add a little milk to the eggs, beat, and then add the eggs back into the milk mixture).
Butter each slice of stale bread and then generously spread marmalade on top. Cut the slices into triangles. Place one layer of overlapping triangles into the baker. Scatter the raisins on top and then pour in some of the milk mixture. Add another layer of bread and the remaining milk mixture. Press down on the bread slices to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. Transfer the baker to the oven and bake, uncovered for 25 to 35 minutes, or until the custard has set and the edges of the bread are starting to brown. Serve warm with a little heavy cream poured over top.