Bread pudding with vanilla sauce

Instructions:

1. Heat oven to 350°.
2. Spray a 9″X13″ baking dish with non-stick cooking spray.
3. Combine the cubed bread and raisins to the baking dish, and toss to combine.
4. In a saucepan on the stove over medium heat, combine the 4 tbsp butter, 2 cups whole milk and ½ cup granulated sugar.
5. Cook until the butter is melted and the sugar is dissolved.
6. Remove the mixture from the heat and whisk in the vanilla, cinnamon and nutmeg.
7. Place a spoonful of the mixture into the beaten eggs and whisk thoroughly. Continue to do this until the eggs are tempered. Then, add the egg mixture to the saucepan and whisk to combine.
8. Pour the mixture over the bread and raisins in the baking dish. 
9. Bake in the preheated oven until browned and set in the middle, 50 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
10. In a saucepan whisk together sugar and heavy cream until combined.
11. Add in your butter and heat on medium, until butter melts and liquid starts to boil.
12. Whisk until thickened slightly then remove from heat and stir in vanilla.

Tips and tricks:

• For extra richness, substitute heavy cream for milk.
• The magazine version of this recipe uses 1 cup sugar.
• Don’t over bake or the bread will be dry. Let the pudding cool slightly before serving.
• It will keep for up to 5 days when stored tightly in a covered container in the fridge.