4 cups cubed bread (slices, day-old buns or rolls – whatever you have)

1/2 cup raisins

2 cups milk

1/4 cup butter

1/2 cup sugar

2 eggs, slightly beaten

1 tablespoon good vanilla

1/2 teaspoon freshly ground nutmeg

For the Sauce:

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1 tablespoon good vanilla

Heat oven to 350 degrees Fahrenheit. Combine bread and raisins in a large bowl. Combine milk and 1/4 cup butter in a saucepan. Cook over medium heat until the butter melts. Pour the milk mixture over the bread and raisins; let stand for about 10 minutes. Stir in all the remaining pudding ingredients, and pour the mixture into a greased 1 1/2-quart casserole dish. Bake at 40 minutes at 350 degrees Fahrenheit, or until the pudding is set in the center.

To make the sauce, combine all the sauce ingredients except for the vanilla in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil, about 5 minutes. Remove from the heat, and stir in the vanilla.

Spoon warm pudding into serving dishes and serve with sauce. Refrigerate leftovers.

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