Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

For Pudding
3 ½ cups cubes from White Bread slices
1 ½ cups Whole Milk
½ cup Evaporated Milk
3 tbsp Condensed Milk
2 eggs at room temperature
½ cup Raisins
1/3 cup + 3 tbsp butter at room temperature
1/3 cup Granulated Sugar
½ tsp Nutmeg powdered
½ tsp Cinnamon powdered
1 tsp vanilla
For Vanilla Sauce
2/3 cup Heavy Whipping Cream
1/3 cup butter at room temperature
½ cup Confectionary Sugar
2 tbsp Condensed Milk
1 tbsp vanilla
For Pudding
Start with preheating the oven at 350-degrees F.
In a large mixing bowl, toss together cubed white bread slices and the raisins.
In a saucepan, mix milk and sugar.
Place the saucepan over the stove at low to medium heat. Let it simmer until the sugar is dissolved.
Remove the saucepan from heat and add butter into it. Mix until the butter is dissolved.
Pour the milk mixture over the bread and sit for 8 to 10 minutes.
Mix condensed milk, evaporated milk, eggs, nutmeg, cinnamon, and vanilla in a separate bowl.
Pour egg mixture over the bread and gently toss it.
Pour the entire mixture into a 9 by 11 casserole dish.
Cut the 3 tbsp of butter into small pieces. Spread them over the pudding.
Bake the pudding for 35 to 45 minutes or until the top is golden and crusty.
For Vanilla Sauce
Pour in the cream, butter, sugar, and condensed milk in a clean saucepan.
Shimmer it on low to medium heat until everything is well combined.
Remove the sauce from the heat as soon as the sauce starts to thicken, which will take around 8 minutes.
Add vanilla to the sauce.
Serve the servings of the warm pudding with the topping of the warm vanilla sauce. Enjoy!