Begin by preheating the oven to a temperature of 350 degrees Fahrenheit. Concurrently, prepare a 9x13 baking dish by greasing it uniformly.

In a medium-sized saucepan, combine the raisins, water, butter, and the measured teaspoon of cinnamon. Place the saucepan over medium-high heat. Once the mixture reaches boiling, allow it to cook until the raisins have swollen and approximately doubled in size. Once achieved, remove the saucepan from the heat source.

In a separate, larger mixing bowl, combine the eggs, milk, heavy cream, vanilla extract, granulated sugar, and the tablespoon of ground cinnamon. Vigorously whisk these ingredients together to ensure an even mixture. Following this, incorporate the previously prepared raisin mixture, ensuring to include the water as well.

Gradually introduce the cubed challah bread into the liquid mixture. Ensure that the bread is submerged and saturated thoroughly with the liquid. Allow this mixture to stand for approximately 10 minutes to ensure the bread absorbs the liquid adequately.

After the soaking period, transfer the saturated bread mixture into the pre-greased baking dish. Cover the dish with a piece of aluminum foil.

Place the covered dish into the preheated oven. Allow it to bake for a duration of 50 minutes. Subsequently, remove the aluminum foil and permit the pudding to bake for an additional period of 10-15 minutes.

The accompanying glaze, if desired, can be prepared by whisking together the respective ingredients. This glaze should be applied atop the bread pudding immediately prior to serving.