Step 1

Preheat oven to 350 degrees. Brush a 9x13-inch casserole dish with about 1 tablespoon of melted butter.

Step 2

Add the bread cubes to the prepared casserole dish.

Step 3

In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Pour the egg mixture over the bread, cover, and let it sit for about 30 minutes to absorb the custard.

Step 4

Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a wire rack for 10-15 minutes.

Step 5

Meanwhile, in a small saucepan, combine butter, sugar, brown sugar, and cream. Heat over medium heat, stirring constantly until the mixture coats the back of a spoon. It will bubble a lot, so it needs constant stirring.  Remove from the heat, and let it cool for 10 minutes before stirring in the vanilla.  Be careful it may still bubble up.

Step 6

Serve the bread pudding with the warm vanilla sauce poured over the top. Pour on individual slices if you think you might have leftovers.