Easy Bread Pudding with Raspberry Sauce

2 c. sugar
5 eggs, beaten
2 c. milk
2 t. vanilla
3 c. cubed Italian bread, allow to stale overnight*
1/2 c. light brown sugar
1/2 stick butter, softened
1 c. chopped pecans, optional

Cream Sauce:
1 can Eaglebrand Condensed milk
1/2 stick butter
2 t. vanilla

Raspberry Sauce:
1/2 c. water
1/2 c. sugar
2 c. fresh or frozen raspberries
*OR 1 can Solo Raspberry pastry filling (this is what I used)

Preheat oven to 350 degrees. Spray a 9x13 dish. Combine sugar, eggs, and milk in a bowl. Add vanilla. Pour over stale bread and allow to set for 10 minutes. In another bowl, combine brown sugar, 1/2 stick butter and pecans. Pour bread mixture into prepared dish. Sprinkle brown sugar mixture over top. Bake 35-45 minutes until set. Remove from oven. Melt 1/2 stick butter in saucepan. Add Eaglebrand milk and vanilla. Stir until smooth. Do not let scorch. Pour over warm bread pudding. Place Solo fruit filling in microwaveable container and heat til warmed. Place a dollop on each slice of bread pudding as you serve it. May be served with vanilla ice cream too, if desired. **If you don't use the Solo filling you will need to warm up the water, sugar, in a saucepan until sugar is dissolved. Add raspberries, Stir over medium-low heat until syrupy and strain out the seeds. This recipe has the Deanne seal of approval!

* the recipe had originally said to use 2-3 cups of bread or biscuits from a week's worth of baking~~Yeah right!