Granny's Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients

Bread Pudding

• 1 pound French bread, cubed
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup granulated sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground nutmeg

Sauce

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

Bread Pudding

1. Heat oven to 350 degrees F. Grease a 1 1/2 quart casserole.
2. Combine bread and raisins in a large bowl.
3. Combine milk and 1/4 cup butter in a 1 quart saucepan. Cook over medium heat until butter is melted.
4. Pour milk mixture over bread; let stand for 10 minutes.
5. Stir in all remaining pudding ingredients. Pour into the prepared casserole.
6. Bake for 40 to 50 minutes or until set in center.

Vanilla Sauce

1. Combine all sauce ingredients except vanilla extract in a 1 quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
2. Stir in vanilla extract and walnuts*, if using.

To serve

1. Spoon warm pudding into individual dessert dishes; serve with sauce.
2. Store refrigerated.

Notes

I usually serve this without the walnuts, but sprinkle them over individual servings if anyone likes walnuts.