Mom's Bread Pudding

Mom's Bread Pudding
This is Mom's (Jean Eldridge) bread pudding recipe. I've had bread puddings all around the world and hers always has remained the best, bar none. The sauce is just the right finishing touch.

2½ cups milk	2 eggs, slightly beaten
2 cups day-old bread, cubed	½ cup brown sugar, packed
½ teaspoon cinnamon	1 teaspoon vanilla extract
¼ teaspoon salt (optional)	½ cup raisins

1 Combine milk and eggs and pour over prepared bread cubes. 2 Stir in brown sugar, cinnamon, vanilla, raisins, and salt; mixing well. 3 Pour mixture into 8-inch round baking dish and place in baking pan. Pour 1 inch water into the baking pan. 4 Bake at 350º for 45 minutes or until knife inserted near the middle comes out clean. 5 Serve warm with brandy sauce or whipped cream, or both. Brandy Sauce
3 egg yolks	1 cup sugar
1 teaspoon vanilla extract	1½ cups milk
1 tablespoon cornstarch	¼ cup water
3 tablespoons brandy

1 In small saucepan, beat egg yolks slightly. Add sugar, vanilla, and milk. 2 Cook over low heat, stirring constantly until mixture boils. 3 In small bowl, blend cornstarch and water until smooth. 4 Stir into hot mixture and cook, stirring until thickened. 5 Remove from heat and stir in brandy. 6 Serve slightly warm over my Mom's Bread Pudding.