Break down the bread rolls into small pieces and add to a large mixing bowl. Reserve.

In a medium bowl, combine the whole milk, evaporated milk and condensed milk. Place the milk in the microwave for 1 minute and heat it up until just warm. Add the milk mixture to the bread. Fold the milk and the bread together pressing on the bread to break it down further. Set it aside for about 10 minutes to allow the bread to soak up the milk mixture.

In the meantime, prepare the caramel. Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into a 9" x 5" loaf pan. Working quickly, swirl melted sugar around the bottom and sides of the pan to coat.

Add melted butter to the bread mixture and fold to combine.

In a separate bowl, whisk together eggs, vanilla extract, cinnamon, nutmeg, lime zest and salt. Add it to the bread mixture and stir to combine well.

Coat the rainins with flour and add it to the bread mixture. This will prevent the raisins from sinking to the bottom of the pan. Fold to combine. Pour the bread pudding mixture into the loaf pan.

Prepare a water bath by placing the loaf pan in a 13×9 baking pan. Fill the outer dish with hot water to 1 inch depth.

Bake for 1 hour or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.

To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the loaf pan, hold tightly and quickly turn over. Gently, shake the mold to release. Refrigerate until serving time.