Creating Vanilla Sauce for Bread Pudding is straightforward. Follow these steps to ensure a perfect result:

1. Combine Ingredients: In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar.
2. Heat Mixture: Place the saucepan over medium heat and warm the mixture until it begins to steam, stirring occasionally.
3. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until they are smooth.
4. Temper Egg Yolks: Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
5. Combine Mixtures: Gradually add the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
6. Add Cornstarch: In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry. Add this to the saucepan.
7. Thicken Sauce: Continue to cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
8. Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and a pinch of salt for flavor.
9. Cool Slightly: Allow the sauce to cool for a few minutes before serving. It will thicken a bit more as it cools.

This process will yield a creamy, luscious sauce that you’ll want to drizzle over everything!