Bread Pudding with Vanilla Sauce

INGREDIENTS:

8 to 9 cups day-old challah or brioche bread, cut into 1-inch cubes
5 tablespoons butter, melted and slightly cooled
5 large eggs, room temperature
2½ cups whole milk, room temperature
1 cup sugar
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1½ teaspoons vanilla extract
⅔ cup golden raisins, optional

Vanilla Sauce
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup heavy cream
2 teaspoons vanilla extract

DIRECTIONS:

Preheat oven to 350°F and brush a 9×13-inch baking dish with about 1 tablespoon of the melted butter. Place the bread cubes evenly in the dish. In a large bowl, whisk together the remaining melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla until smooth. Pour the mixture over the bread, pressing gently to help it soak in. Cover and let stand for 30 minutes to absorb the custard. Bake for 35 to 45 minutes or until the custard is set and the top is lightly golden. Let cool on a wire rack for 10 to 15 minutes before serving …