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Pepperidge Farm Swirl Bread Bread Pudding with Kay's Vanilla Sauce

I have recently become hooked on the Pepperidge Farm Swirl Breads and am now experimenting with bread puddings.  Here is the one I am preparing today, using the Pumpkin Spice bread.

6 slices Pumpkin Spice Swirl Bread torn into small pieces (I plan on trying the Strawberry Banana Bread and the Caramel Apple Bread as well)
6 T melted butter
3 beaten eggs
2 C  whole milk
3/4 C sugar
1 Tablespoon vanilla extract
1 tsp. cinnamon (do not put in strawberry/banana recipe)
1/2 tsp. nutmeg (do not put in strawberry/ banana recipe)
1/2 C golden raisins (for the caramel apple bread, I plan on using chopped pecans instead of raisins and for the strawberry banana bread, I think I will use dried cranberries or chocolate chips)

Directions: 
1. Place small bread pieces into an 8 inch square baking pan, which you have lightly coated with Pam.
2. Drizzle melted butter over bread.
3. Blend eggs, milk, sugar, spices, and vanilla.
4. Beat until well mixed and then stir in additions such as nuts, raisins, cranberries and/or chocolate chips.
5. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the mixture.
6.  Bake about 45 minutes at 350 degrees until top springs at touch. Top with optional vanilla sauce below:
Whisk 1/2 cup of light brown sugar, 1 T. all-purpose flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and a pinch of salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in 1 T. vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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