Making Vanilla Sauce for Bread Pudding is simple. Follow these steps for a creamy and delicious result:

1. Combine Cream and Sugar: In a medium saucepan, combine the heavy cream and granulated sugar. Stir well to combine.
2. Heat the Mixture: Place the saucepan over medium heat. Stir continuously until the sugar has completely dissolved and the mixture is warm but not boiling.
3. Add Butter: Once the mixture is warm, add the unsalted butter. Stir until the butter has melted and is fully incorporated.
4. Temper the Egg: In a separate bowl, beat the large egg. Gradually add a few tablespoons of the warm cream mixture to the egg while whisking continuously. This process, known as tempering, prevents the egg from scrambling.
5. Combine Mixtures: Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.
6. Cook Until Thickened: Continue to cook the sauce over medium heat, stirring constantly, until it thickens slightly. This should take about 2-3 minutes. Do not let it boil.
7. Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract.
8. Cool Slightly: Allow the sauce to cool for a few minutes before serving. It will thicken a bit more as it cools.

Following these steps will yield a delicious Vanilla Sauce that perfectly complements your bread pudding!