Bread Pudding with Vanilla Cream Sauce
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups heavy cream
10 slices hearty thick sliced white bread, toasted and cut into cubes
1 cup raisins (optional)
Vanilla Cream Sauce
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
dash of ground nutmeg
1 large egg
2 tablespoons butter, melted
1 1/4 cups heavy cream (whipping cream)
1 pinch salt
1 tablespoon pure vanilla extract
Preheat oven to 375 degrees. Grease a 2-quart or 9 x 13 baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of heavy cream together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
Whisk sugar, brown sugar, flour, nutmeg, egg, butter, cream, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.