Bread Pudding in Casserole with Vanilla Sauce

Ingredients:

• 4 cups day-old bread, cut into 1-inch cubes
• 2 cups milk
• 2 large eggs
• ½ cup granulated sugar
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup melted butter
• ⅓ cup raisins (optional)

Vanilla Sauce:

• ½ cup heavy cream
• ½ cup sugar
• ½ cup butter
• ½ cup brown sugar
• 1 tablespoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a casserole dish with butter or non-stick spray.
2. In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Add the bread cubes to the mixture, gently stirring until fully coated. Let sit for 10 minutes to allow the bread to absorb the custard.
4. If using raisins, fold them into the mixture.
5. Drizzle the melted butter over the bread mixture and lightly toss to incorporate.
6. Pour the bread mixture into the greased casserole dish, spreading it evenly.
7. Bake for 45-55 minutes or until the top is golden and the center is set. Insert a toothpick into the middle; it should come out clean.
8. While the bread pudding bakes, make the vanilla sauce. In a small saucepan, combine the heavy cream, sugar, butter, and brown sugar. Heat over medium, stirring constantly, until thickened. Be careful not to boil. Remove from heat and stir in the vanilla extract.
9. Once baked, remove the bread pudding from the oven and allow to cool slightly. Serve warm, drizzled with vanilla sauce. Enjoy!