Ingredients for bread pudding:

3 cups whole milk

10 mini Brioche slider buns, or 10 slices hearty bread

3 large eggs

1 1/2 cups granulated sugar

1 cup golden raisins (or dark raisins)

4 Tablespoons salted butter, melted

2 packed Tablespoons light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Ingredients for vanilla sauce:

1 1/4 cup whole milk

1/2 packed cup light brown sugar

2 Tablespoons salted butter, melted

1 Tablespoon all purpose flour

1 Tablespoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

Instructions for bread pudding:

Preheat oven to 375 degrees. Butter sides and bottom of a 2 quart baking dish.

In large mixing bowl, add milk and eggs; beat until foamy. Add granulated sugar and brown sugar, melted butter, vanilla extract & cinnamon. Beat until combined. Cut mini slider rolls (or bread slices) into about 4 pieces each. Gently fold roll pieces & raisins into milk/sugar mixture, making sure all bread is coated with mixture. Pour mixture into baking dish. Bake for about 55 minutes, or until set in middle. NOTE: Remove bread pudding from oven after cooking for about 35 minutes and loosely cover edges with foil to prevent edges from burning. Return to oven and finish baking. Let stand for about 10 minutes before serving.

Instructions for Vanilla sauce:

Melt butter in microwave safe bowl. Remove and Add milk, brown sugar, flour, salt and cinnamon and whisk until combined. Cook in microwave for about 2 minutes; remove and stir. Cook an additional minute or 2, until mixture is thick enough to coat back of a spoon. Remove, stir and add vanilla extract and stir until combined. Serve over warm bread pudding.