Ingredients:

For the Bread Pudding:

4 cups of bread, torn into small pieces

2 cups of milk

1/4 cup of butter, melted

1/2 cup of sugar

2 eggs, beaten

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

1/2 cup of raisins or sultanas (optional)

For the Vanilla Sauce:

1 cup of granulated sugar

2 tablespoons of all-purpose flour

1 cup of boiling water

2 tablespoons of butter

1 teaspoon of vanilla extract

Instructions:

Begin by preheating your oven to 350°F (175°C) and lightly greasing a baking dish.

Scatter the torn bread pieces evenly across the prepared baking dish.

In a large bowl, mix together the milk, melted butter, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Once the mixture is well combined, pour it over the bread pieces in the baking dish.

If using, sprinkle the raisins or sultanas over the top.

Bake the pudding in the preheated oven for about 60 minutes, or until the top has set and become slightly golden.

While the bread pudding is baking, let’s prepare the vanilla sauce:

In a saucepan, mix together the sugar and flour. Gradually stir in the boiling water, ensuring the sugar and flour are fully dissolved.

Add the butter to the saucepan and bring the mixture to a simmer. Allow it to cook for a few minutes until it has thickened slightly.

Remove the saucepan from the heat and stir in the vanilla extract.

Once the bread pudding is ready, let it cool for a few minutes before serving. Drizzle the warm vanilla sauce over the pudding and serve.