Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce: A Warm, Comforting Classic

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Tear the stale bread into small pieces and place them into the prepared baking dish.
In a large mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the milk mixture over the bread pieces, pressing the bread gently to ensure it soaks up the liquid. Let it sit for 15-20 minutes to allow the bread to absorb the custard. If using, stir in the raisins or currants.
Bake the bread pudding for 45-50 minutes, or until the top is golden brown and the center is set (you can test with a knife or toothpick). The pudding should be firm but slightly jiggly in the center.
Make the Vanilla Sauce:

While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, combine the heavy cream, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract.
Serve and Enjoy:

Once the bread pudding is done baking, remove it from the oven and allow it to cool for a few minutes.
Serve warm, drizzled with the homemade vanilla sauce. You can also garnish with whipped cream or a sprinkle of cinnamon if desired.
Serving and Storage Tips