4 c. white bread cubes
1/2 c. golden raisins
2 c. milk
1/4 c. cut up butter
3 eggs
1/2 c. sugar
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 c. butter
1/2 c. half and half
1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. vanilla

In a large bowl combine bread cubes and raisins. In a medium saucepan combine milk and 1/4 cup butter. Heat stirring occasionally until milk is steaming and butter is almost melted. pour hot milk mixture over bread and raisins. Let stand for 10 minutes. Meanwhile grease a 1 1/2 quart casserole dish and set aside. In a small bowl slightly beat eggs. Stir in 1/2 cup sugar, cinnamon, vanilla and nutmeg. Stir the egg mixture into the bread mixture. Pour it in the casserole dish.

Bake uncovered at 350°F for 50 to 55 minutes or until the surface is puffed and a knife inserted near center comes out clean. Cool slightly.

Vanilla Sauce:

1/2 c. butter
1/2 c. half and half
1/2 c. white sugar
1/2 c. packed brown sugar

In a medium saucepan combine the above ingredients. Cook over medium heat stirring constantly for 5 to 8 minutes or until mixture is slightly thickened and just comes to a full boil. Remove from heat and stir in 1 tsp. vanilla and dash of salt. To serve spoon the warm sauce over each serving of bread pudding. Make 8 servings.