Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

● 4 mugs (8 slices) cubed white chuck
●1/2 mug raisins
● 2 mugs milk
●1/4 mug adulation
●1/2 mug sugar
● 2 eggs, slightly beaten
● 1 teaspoon vanilla
●1/2 tablespoon ground nutmeg
Sauce Constituents
●1/2 mug adulation
●1/2 mug sugar
●1/2 mug forcefully packed brown sugar
●1/2 mug heavy trouncing cream
● 1 teaspoon vanilla
How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Heat roaster to 350 °F. Combine chuck and raisins in large coliseum. Combine milk and1/4 mug adulation in 1-quart saucepan. Cook over medium heat until adulation is melted (4 to 7 twinkles).
Pour milk admixture over chuck; let stand 10 twinkles.
Stir in all remaining pudding constituents. Pour into oiled11/2-quart dish. Singe for 40 to 50 twinkles or until set in center.
Directions for Sauce
Combine all sauce constituents except vanilla in 1-quartsaucepan.Cook over medium heat, stirring sometimes, until admixture thickens and comes to a full pustule (5 to 8 twinkles).
Stir in vanilla
To serve, ladle warm pudding into individual cate dishes; serve withsauce.Store cooled.