Brioche Bread Pudding with Vanilla sauce

Brioche Bread Pudding

Ingredients:

2 tbsp real butter, softened to room temp
1 14-16 oz loaf of brioche bread, cut into about 1 in cubes
2 cups heavy cream
2 cups whole milk
6 eggs, beaten
3/4 cup sugar
2 tbsp vanilla
1/2 teaspoon salt
1/2 tsp cinnamon 
1/2 tsp nutmeg 
1/2 tsp ground ginger
dash of all spice

For sauce:

1/4 cup cold real butter
1/4 cup sugar
1/4 cup brown sugar
1 tbsp vanilla
1/4 cup heavy cream

Steps:

1. Preheat the oven to 350 degrees.

2. Put cubes of bread on a cookie sheet, spread out.  More than one sheet may be needed.  Bake at        350 for 5-7 minutes then remove and close oven to reheat.

3. Use the butter to coat the bottom and sides of a 9x13 inch baking pan and set aside.
4. Place toasted bread cubes in baking pan and give a gentle shake or tap to settle them.
5. In a large bowl, combine eggs, milk, cream, sugar, vanilla, salt and spices.  Taste mixture and            adjust spices as needed to taste.
6. Pour over the bread cubes and let stand for 30 mins.
7. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and      set, but still soft in the center. The top and edges should be golden brown. (Adjust the baking time      for smaller dishes.)

For Sauce:

1. In a small saucepan combine butter, sugar, brown sugar and cream.  Heat over medium heat, whisking constantly until butter is melted.  Remove from heat, add vanilla and whisk together.  Spoon over warm bread pudding and serve.