Grease a 9”x13” oven safe pan with butter, and place the bread cubes into the pan. Sprinkle the currants over the bread. Drizzle the melted butter over the bread and currants, do not mix/ toss the bread cubes. Set aside.

In a large bowl beat the eggs until broken up, and blend in the sugars, half and half, and whole milk. Whisk together gently until ingredients are combined. Pour egg mixture over the bread cubes and let it soak in, patting the bread down into the mixture as necessary. For best results allow to sit for at least an hour.

Preheat oven to 350 degrees F, and bake uncovered for about 35 minutes. Loosely cover with foil and cook an additional 10 minutes.

While bread pudding is cooking, make the vanilla caramel sauce. In a saucepan over medium heat, melt together the butter and brown sugar. Stir constantly until completely melted. Whisk in the evaporated milk and bring to a boil, stirring constantly. Remove from heat and whisk in the vanilla and salt. Mixture will not thicken much.

Remove bread pudding from oven and pour caramel sauce evenly over the top. Return to oven and bake an additional 10 minutes or until the pudding is puffy all over and golden brown for a total cooking time of 55-60 minutes. Allow to cool before serving. (Tastes even better the next day!)