Bread Pudding with Butterscotch Sauce

For the bread pudding:
Grease a 1 1/2 quart casserole dish with non-stick spray and preheat oven to 350 F.

In a large bowl, combine bread cubes and raisins.

In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir the egg mixture into the bread mixture. Pour into the prepared casserole dish.

Bake uncovered for 50-55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve with warm butterscotch or bourbon sauce.

For the butterscotch sauce:
In a medium saucepan, combine butter, half-and-half, granulated sugar, and brown sugar.

Cook and stir over medium heat for 5-8 minutes or until mixture is slightly thickened and just comes to a full boil. Remove from heat and stir in vanilla. Serve warm.

Cover and chill leftovers up to 3 days. Reheat before serving.