• Pre-heat the oven to 350°F. Butter or grease a 9x9 baking dish.
• Place the cubed bread into the prepared baking dish, and drizzle with the melted butter.
• Scatter the raisins evenly over the bread cubes.
• In a small bowl, whisk together the sugar, brown sugar, salt, and cinnamon. Set aside.
• In a large bowl, whisk the eggs 'til well beaten.
• Whisk the milk and vanilla extract into the eggs.
• Then whisk the sugar mixture into the egg mixture 'til the sugar is dissolved.
• Pour the custard evenly over the bread and raisins, pressing down gently with the spatula, so the bread is submerged. Let the bread pudding soak for 15-20 minutes, so the bread has time to absorb the custard.
• Bake at 350°F for 35-40 minutes until set, golden on top, and the center no longer jiggles. Remove from the oven and allow to cool while you make the sauce.

Vanilla Sauce

• In a small bowl, whisk together the corn starch and water to form a slurry. Set aside.
• In a medium saucepan over low to medium heat, melt the butter.
• Then whisk in the sugar, salt, and cream.
• Bring the mixture to a gentle simmer; then whisk in the slurry.
• Cook for 1-2 minutes, whisking constantly, 'til the mixture has thickened. (The sauce will be quite thin, but it will thicken more as it cools.)
• Remove from the heat, and stir in the vanilla extract.
• Serve the bread pudding warm, with the vanilla sauce spooned generously over each serving.