My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month

1. Preheat the oven to 350°F (175°C). Grease a casserole dish with butter or nonstick cooking spray.
2. In a large bowl, combine milk, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk until well combined and smooth.
3. Gently fold in the cubed bread, ensuring it is evenly coated with the liquid mixture. Let it sit for about 10 minutes to allow the bread to soak up the custard.
4. If using raisins, add them to the bread mixture.
5. Pour the melted butter over the bread mixture and stir gently to combine.
6. Spread the bread pudding mixture evenly into the prepared casserole dish.
7. Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the middle is set. To check for doneness, insert a toothpick into the center; it should come out clean.
8. While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan, combine the brown sugar, butter, granulated sugar, and milk. Cook over medium heat, stirring continuously, until the sauce thickens and coats the back of a spoon. Do not let it boil. Remove from heat and whisk in the vanilla extract.
9. Once the bread pudding is done baking, allow it to cool for a few minutes. Serve warm, topped with the prepared vanilla sauce.

Indulge in the delightful flavors of this bread pudding dish, accompanied by velvety vanilla sauce. Let it create cherished memories and bring warmth to your heart as you share it with loved ones. Enjoy every heavenly bite, and let the comforting aromas envelop you in a culinary symphony.