My grandma passed down this recipe, and we continue to make this on the regular. It'll be our fourth time this month

Set the oven temperature to 350°F, or 175°C. Spread some butter or nonstick cooking spray into a casserole dish.
Pour the milk, eggs, sugar, vanilla essence, cinnamon, nutmeg, and salt into a big basin. Mix well. Beat with a whisk until smooth.
3. Carefully coat the bread cubes by adding them to the liquid and stirring gently. Ten minutes of sitting time will give the bread time to soak up the custard.
4. Add the raisins to the bread mixture if using.
5. Scatter the melted butter over the mixture and give it a little stir to combine.
Spread the bread pudding mixture equally in the oiled casserole dish. 6.
Seven, place in a preheated oven and bake for 45 to 55 minutes, or until the top is browned and the middle is set. To check if it's done, poke a toothpick into the middle; it should come out clean.
Make the vanilla sauce while the bread pudding bakes. 8. Put the brown sugar, butter, sugar, and heavy cream in a small saucepan. To thicken the sauce to the point where it coats the back of a spoon, cook it over medium heat while stirring continuously. Make sure it doesn't boil. Whisk in the vanilla essence after taking the pan off the stove.
9 Take the bread pudding out of the oven and let it cool for a while afterward. Warm it up and top it with the vanilla sauce before serving.

Indulge in the ecstasy that will wash over you with every bite of this bread pudding dish topped with vanilla sauce. Indulge in a culinary symphony as the velvety custardy bread, toasty spices, and luscious vanilla sauce come together. Not only will this dish make delicious memories, but it will also bring people together, exchange stories, and provide warmth to their hearts. Enjoy this wonderful delicacy to the fullest, and let the flavors waltz over your tongue as they lift your spirits.