While the pudding is in the oven, prepare the vanilla sauce.
In a saucepan, combine the butter, sugar, brown sugar, and heavy whipping cream.
Cook over medium heat, stirring occasionally, for 5-8 minutes or until mixture thickens and comes to a full boil.
Remove from heat and carefully stir in the vanilla.
Spoon warm pudding into individual dessert dishes; serve with sauce.
If there is any leftover, wrap in plastic wrap and store in the refrigerator for up to 5 days.
NOTES:
• Raisins: You can adjust the quantity of raisins to suit your tastes. Even leave them out if you wish.
• Spices: Adding some cinnamon is delicious.
• Chocolate Chips: Chocolate bread pudding is unbelievable, just leave out the spices.
• Bread: You can use whatever leftover bread you have – except I do not recommend rye or pumpernickel! Challah bread makes fantastic bread pudding. Don’t be afraid to mix up different types of bread – it is a great way to use up the stale pieces.
• FREEZE: After baking, cool completely, wrap in plastic wrap and a layer of aluminum foil, and freeze for up to 2 months. Let it thaw in the refrigerator.
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