Ingredients:

  • 6 cups stale bread, cubed (about 1/2 loaf) (approximately 150g)
  • 4 large eggs, lightly beaten
  • 3 cups whole milk (720ml)
  • 1 cup heavy cream (240ml)
  • ½ cup granulated sugar (100g)
  • ¼ cup (1/2 stick) unsalted butter, melted (57g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon ground cinnamon (2.5ml)
  • ¼ teaspoon ground nutmeg (1.25ml)
  • Pinch of salt (approximately 1/8 teaspoon)
  • ½ cup (1 stick) unsalted butter (113g) (Optional Sauce)
  • ½ cup granulated sugar (100g) (Optional Sauce)
  • ¼ cup heavy cream (60ml) (Optional Sauce)
  • 2 tablespoons whiskey (30ml) (Optional Sauce)
  • 1 teaspoon vanilla extract (5ml) (Optional Sauce)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the baking dish. Place cubed stale bread in the prepared dish.
  2. In a large bowl, whisk together eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread cubes. Gently press down on the bread to ensure it is submerged. Let soak for at least 30 minutes (or up to overnight in the refrigerator).
  4. Bake in the preheated oven for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  5. Let cool for 10-15 minutes before serving.
  6. While the bread pudding is baking, melt butter in a small saucepan over medium heat. Stir in sugar and cream. Bring to a simmer, stirring constantly until sugar is dissolved. Remove from heat and stir in whiskey (if using) and vanilla extract.
  7. Cut bread pudding into squares and serve warm, drizzled with the optional whiskey-vanilla sauce or your favorite topping.