Golden Corral Bread Pudding

3 cups French bread, cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 large eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup dark brown sugar

Scald milk and butter together. Remove from heat and set aside.

Add brown sugar and cinnamon to beaten eggs.

When milk is cool enough, add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat. Place into a well-greased 8 x 11-inch pan. Place in a preheated oven at 350 degrees F for about 40 minutes; Test with a wooden pick for doneness.

White Sauce:
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon flour
Dash of salt

Mix all ingredients together and bring to a boil for 3 to 4 minutes, stirring constantly. Set aside for 5 minutes.

Pour about 1/2 mixture onto warm bread pudding and place the remainder of sauce in a serving bowl for those who desire a little more. Best served warm, but good also at room temperature.