Bread Pudding

My friend, Penny, made this for us at the end of a particularly long and hard day. It just screams "comfort food!!" Okay, maybe it calmly whispers "comfort food" while playing soothing music in the background. ;) All I know is I have happy thoughts about this yummy dessert because it left me feeling like everything was going to be okay.

1 loaf white bread or French bread (Penny uses 1 ½ loaves Jimmy John’s bread)
4 eggs
1 ¼ c. sugar
4 c. milk (whole milk if you have it!)
2 tsp. vanilla
4 Tbsp. butter, cold
Cinnamon
Nutmeg
        Grease a 9x13 inch baking dish with butter. Cut the loaves of bread into pieces by cutting it lengthwise into strips then again crosswise into one-inch chunks and put into pan. Beat eggs well in mixing bowl, then add sugar, milk, and vanilla and beat together well. Pour over the bread. Push bread down into milk with a spoon until bread is well covered with milk mixture. Sprinkle cinnamon and nutmeg over the top and dot with the cold butter. Bake at 350° for 50 minutes or until golden brown. Serve with vanilla sauce (below).

Vanilla Sauce (double this recipe)
1 c. sugar
2 Tbsp. cornstarch
1 c. boiling water
½ c. real butter
1 Tbsp. vanilla
        Mix sugar and cornstarch in saucepan. Gradually add boiling water. Cook until sauce thickens. Remove from stove. Add butter and vanilla. Stir until blended. Spoon warm over bread pudding when served.