4 loaves bread, dry
1 1/2 C. half-and-half or milk
1 stick butter or margarine, melted
2 tsp. nutmeg
2 tsp. cinnamon
2 T. vanilla extract
6 eggs, beaten
Vanilla Sauce

Preheat oven to 350º. Tear bread into 2-inch pieces. In a large bowl,
add half-and-half, sugar, nutmeg, cinnamon, vanilla, and half the
butter. Add eggs and mix well. Add bread and allow to sit 5 minutes.
Grease a 9 x 12-inch baking pan and add bread mixture.
Dot top with remaining butter and bake for 1 hour. Let cool and serve
with Vanilla Sauce.

Vanilla Sauce

1/2 C. butter
1/4 C. flour
3 C. half and half
1 tsp. vanilla (more if desired)
1/2 C. sugar
Pinch of salt (optional)

Melt butter in a small saucepan. Add flour and cook on low heat for 7 to
10 minutes, or until a nutty aroma develops. Do not brown or color roux.
Remove from heat and let cool.

In a separate saucepan, heat half-and-half with sugar and bring to a
boil. Add roux and stir until thickened. Reduce heat and continue
cooking an additional 5 minutes to prevent sauce from breaking. Stir
constantly. Remove from heat once sauce has thickened and stir in
vanilla. Strain through a fine sieve and serve.

B-man :wink: