Bread Pudding

In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn't necessary.

Add the dried bread and toss to combine. Let the bread sit, soaking in the custard, for 20 minutes.

Preheat your oven to 350 degrees Fahrenheit. Spray a 2 quart inch baking dish with cooking spray and set aside.

Pour the bread and custard mixture into the prepared baking dish.

Bake for 35 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish and the center looks set. Remove from the oven and allow to cool for 10 minutes before cutting into squares.

While the bread pudding is cooking, make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved.

Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.