Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Cube day-old French bread into 1-2 inch pieces and place in a mixing bowl.

Whisk together eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg in a separate bowl.

Pour the custard mixture over the bread cubes and let them soak for about 20 minutes.

Transfer the soaked bread mixture into the greased baking dish.

Bake for 50-60 minutes until golden brown and firm in the center.

Meanwhile, prepare the rich vanilla sauce by whisking sugar, flour, and cream in a saucepan over medium heat.

Stir in butter until sauce thickens, then add vanilla extract.

Serve the bread pudding warm drizzled with the sauce.