Ingredients:
- 8 cups (200g) stale bread, cubed (French bread, challah, or brioche work well)
- 4 large eggs
- 3 cups (710ml) whole milk
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup (75g) raisins or dried cranberries (optional)
- 1/2 cup (115g) unsalted butter (for sauce, optional)
- 1 cup (200g) packed brown sugar (for sauce, optional)
- 1/2 cup (120ml) heavy cream (for sauce, optional)
- 1 teaspoon vanilla extract (for sauce, optional)
- Pinch of salt (for sauce, optional)
Instructions:
- Cube the bread and place in the greased baking dish.
- Whisk together the eggs, milk, sugar, cream, melted butter, vanilla, cinnamon, nutmeg, and salt in a large bowl.
- Pour the custard mixture over the bread. Gently press down to ensure the bread is submerged. Let stand for at least 30 minutes, or up to 1 hour. If using, sprinkle the raisins or cranberries over the bread.
- Preheat oven to 350°F (175°C). Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean.
- Let the bread pudding cool for at least 15 minutes before serving.
- While the pudding bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved. Stir in the heavy cream and vanilla extract and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
- Drizzle the sauce over warm bread pudding and serve.