Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

I have often wondered what it is about bread pudding that draws people in and mesmerizes them. When my mom would make my grandmother’s recipe when I was young, there were never any leftovers… not even a crumb in the pan. The pastry chef at a restaurant I worked would make multiple pans of bread pudding as a special dessert and it would be gone well before dinner service ended. Guests would order one for dessert and another to take away.

One afternoon when I was in my 20s, I started craving the bread pudding my mom always made. I called her and got the recipe, ran to the store for a few items, and returned home to embark on making bread pudding. I was floored when I realized that it is not difficult, it doesn’t have exotic ingredients or lengthy wait times, and I did it all by myself on the first try. The way I had seen people adulate over it you would think that it was like making baklava with all its time and tediousness!

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INGREDIENTS:

FOR THE PUDDING:

1 (1-pound) loaf (4 cups) French bread – cubed 1 1/2 inches

1/2 cup raisins (golden raisins are my favorite.)

2 cups milk

1/4 cup butter

1/2 cup sugar

2 large eggs – slightly beaten

1 Tbsp. vanilla extract

1/2 tsp. ground nutmeg

FOR THE VANILLA SAUCE:

1/2 cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup heavy whipping cream

1 Tbsp. vanilla extract

DIRECTIONS:

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