Old-Fashioned Bread Pudding with Vanilla Sauce

I love this stuff! My grandmother was raised pretty much on bread, milk and onions, which in turn my mother had a time or too...I tried it once (minus the onions) and didn't really know what the fuss was all about. Well this my friends is a step up and so yummy.  I know I use that word a lot on here, but it truly is! If you like bread pudding or want to try one for the first time, this is it! I have seen this recipe on a few different websites so I`m not really sure where the original comes from. I got the picture from the land-o-lakes website their recipe you can find HERE Enjoy!

Ingredients

4 cups cubed white bread (about 8 slices) -Try to use a bread that is not too soft or this will just end up a really soggy mess. More dense or stale is better like day-old Italian bread cut thick or Texas toast. (or you can toast a bit in the oven before using)

1/2 cup raisins

2 cups milk (whole milk is best)

1/4 cup butter
1/2 cup sugar

2 eggs, slightly beaten

1 tbsp vanilla

1/2 tsp ground nutmeg

Sauce Ingredients

1/2 cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup heavy whipping cream

1 tbsp vanilla

Directions for Pudding

-Heat over to 350 F. 

-Combine bread and raisins in a large bowl. 

-Combine milk and 1/4 cup butter in a medium saucepan. Cook over medium heat until butter is melted (4-7 mins) Pour milk mixture over bread; let stand 10 mins. 

- Stir in all remaining pudding ingredients. Pour into greased 1 1/2 quart casserole dish. 

- Bake 40-50 mins or until set in the center. 

Directions for sauce

Combine all sauce ingredients except vanilla in a medium saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (5-8 mins). Stir in Vanilla. 

To serve, spoon warm pudding into individual dessert dishes; serve with sauce, Store leftovers in the
fridge.