Grease 2-quart casserole with 1/2 Tbsp. Country Crock® Spread; set aside.
Beat egg yolks, vanilla, sugar, cornstarch and nutmeg in medium bowl with wire whisk until blended. Slowly whisk in hot milk until blended.
Spread bread with remaining Country Crock® Spread, then cut bread into triangles. Layer bread and raisins in two layers in casserole. Pour hot custard mixture over bread and let stand 30 minutes.
Preheat oven to 350°. Cover and bake bread pudding 20 minutes or until pudding begins to set. Remove cover and continue baking 5 minutes or until golden and set. Sprinkle, if desired, with confectioners sugar.