For the pudding: Grease an 8×8 baking/casserole dish with butter.

Cut the bread into small cubes and add to the baking dish.

In a small pot over medium heat, add in the milk, sugar, butter and salt and stir occasionally until well combined and scalded. When done, set it aside to cool slightly.

Once cooled down, add in the vanilla and eggs, one at a time, whisking continuously to form a custard.

Pour this custard all over the surface of the bread, try to avoid any dry spots. Set aside to soak for about 40 minutes.

After, bake in a preheated oven at 350 degrees fahrenheit on the center rack for about 40 minutes. The pudding is done when a fork inserted comes out clean.

To make the sauce, in a small pot over medium low heat, melt the butter. Whisk in the flour and cook for about a minute, don't stop whisking.

After, add in the warm milk, a bit at a time, after add in the sugar and salt and continue whisking until the sugar dissolves and everything is well incorporated and the sauce thickens.

Then, take it off the heat and stir in either the brandy/rum or vanilla extract, whichever is preferred.

The sauce is ready, now pour it over the bread pudding warm.(This sauce can be made in advance and reheated on the stove.) Serve and enjoy!