Ingredients:

  • 600 g Brioche or Challah bread, cubed
  • 55 g unsalted butter, melted
  • 25 g granulated sugar
  • 710 ml whole milk
  • 240 ml heavy cream
  • 150 g light brown sugar, packed
  • 4 large eggs
  • 15 ml vanilla extract
  • 3 g salt
  • 115 g unsalted butter
  • 200 g light brown sugar, packed
  • 120 ml heavy cream
  • 5 ml vanilla extract
  • 1.5 g salt

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease a 9x13 inch (23x33 cm) baking dish.
  2. In a large bowl, toss the 600 g cubed brioche with 55 g melted butter and 25 g granulated sugar until every cube is lightly coated.
  3. In a separate bowl, whisk together 710 ml whole milk, 240 ml heavy cream, 150 g light brown sugar, 4 large eggs, 15 ml vanilla extract, and 3 g salt until the sugar is dissolved and the mixture is a uniform pale tan color.
  4. Pour the custard mixture over the buttered bread cubes. Use a spatula to gently press the bread down so every piece is submerged, then let the dish sit at room temperature for 30 minutes.
  5. Bake for 40–45 minutes until the edges are bubbling and the center has a slight jiggly wobble with a firm, dark golden top; an instant-read thermometer inserted in the centre should read 71°C (160°F).
  6. While the pudding bakes, melt 115 g butter and 200 g light brown sugar in a saucepan over medium heat, stirring constantly until bubbling.
  7. Slowly whisk 120 ml heavy cream, 5 ml vanilla extract, and 1.5 g salt into the saucepan. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Slice the pudding into 8 pieces and drizzle with the warm butterscotch sauce before serving.