Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish.

Combine bread cubes, walnuts, and raisins in a large bowl. Pour melted butter on top and stir to coat.

Whisk together milk, cream, honey, eggs, vanilla, cinnamon, and nutmeg in a separate bowl. Pour over bread cubes and stir to combine.

Peel, core, and dice pears to get 1 cup of diced pears. Reserve any remaining pear pieces to enjoy separately.

Add the 1 cup of pears to the bread mixture and stir to combine. Transfer bread mixture to the casserole dish.

Bake until center of bread pudding is set, about 1 hour. Serve warm with vanilla sauce.

In a medium bowl, whisk together sugar and flour. Add eggs and egg yolk and whisk to combine. Whisk in half-and-half and cream. Transfer mixture to a saucepan. Cook over medium heat, stirring constantly, until mixture starts to thicken and just before it reaches a simmer. Remove pan from heat. Stir in the vanilla and pour the mixture into a bowl. Press plastic wrap to the surface of the sauce to prevent a skin from forming if not serving immediately. Serve warm or at room temperature.

If the sauce becomes too thick, stir in hot milk, 1/4 cup at a time until desired consistency.