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

1. Heat oven to 350 degrees F.

Bread Pudding

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

Vanilla Sauce

1. Combine all sauce ingredients except vanilla in 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.