Preheat the oven to 375 degrees.
Slice the bread into 1/2″ cubes. You should end up with about 6 cups.
Butter a 12″ cast iron skill (or baking dish of choice). Place the bread cubes into the skillet.
In a bowl, combine the butter, milk, eggs, cinnamon, salt, vanilla extract, and maple syrup. Whisk to combine.
Pour the mixture over the bread cubes and use a fork to gently move the bread cubes around, allowing the sweet liquid to leak into all the cracks and crevices.
Sprinkle the golden raisins and sliced almonds over the top.
Bake in the preheated oven for 35-40 minutes, until the bread pudding is just set. You don’t want it “set” set. But you don’t want it too jiggly, or you’ll have bread soup. Just a gentle jiggle in the middle is all you need.