Heavenly bread pudding

Some of you know that I love bread pudding, and it's true. But this is the very easy, sinfully delicious recipe I used for the bread pudding I made last night. I adapted it from a recipe by The Pioneer Woman


The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
1/4 tsp. fresh grated nutmeg
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/2 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a shallow casserole dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 tsp. fresh grated nutmeg
1 Tbsp. vanilla

Combine all ingredients except vanilla in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Stir in vanilla. Pour a small amount over the individual servings of bread pudding. Serve hot.