Mom Clarkes Bread Pudding with Vanilla Sauce

This warming dish can be dessert or it can be
breakfast!

Thrift was something my Mom had down to a fine art. Throughout the year she would collect the heels from sliced bread and reuse those heels, usually in the form of bread pudding which she made in the wintertime. For some reason, bread pudding and a cold winter's day just seem to go together. This was her recipe and because of the size of our family, she would triple the recipe. She also used the leftover heels to make her own bread crumbs. Smart Mom!

For the pudding:

• 2 cups of milk
• ¼ cup of butter
• ½ cup of sugar
• 2 slightly beaten eggs
• 1 tablespoon vanilla
• ½ tablespoon of ground nutmeg
• 4 cups of white bread (about 8 slices)
• ½ cup of raisins

For the sauce:

• ½ cup of sugar
• ½ cup of butter
• 1 tablespoon of vanilla
• ½ cup of firmly packed brown sugar
• ½ cup of heavy whipped cream

1. Take a deep baking dish and spray with non-stick spray; grease with butter, and preheat oven to 350°F.
2. Add bread slices.
3. In a saucepan, whisk butter and milk and let it melt under low heat.
4. Add all remaining ingredients and pour over the bread; Bake for 50 to 60 minutes.
5. While it’s cooking, combine the pudding sauce ingredients and cook until thickens.
6. Pour the sauce on the top of the baked bread.
7. Best served, if in the summertime, with vanilla bean ice cream on top!