White Chocolate Brioche Bread Pudding

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9x9 inch (23x23cm) baking dish with butter or coconut oil.
2. Arrange the 450g of cubed bread evenly in the baking dish, ensuring they are spread out to allow the custard to flow between gaps.
3. In a medium saucepan over low heat, gently warm 480ml of milk until it begins to simmer. Slowly stir in 170g of white chocolate chips until completely melted and smooth.
4. Remove the saucepan from heat and whisk in 5ml of vanilla extract and 2g of ground cinnamon.
5. In a separate bowl, beat 3 large eggs, 100g of granulated cane sugar, and 1.5g of salt together until pale, then slowly temper in the warm chocolate-milk mixture, whisking constantly to avoid scrambling the eggs.
6. Pour the custard evenly over the bread cubes. Using a spatula, press the bread down gently so every piece is submerged. Let the dish rest for 30 minutes.
7. Place the dish in the center rack of the oven and bake for 35–45 minutes until the edges are set and the top is a pale, dark golden gold; the center should have a slight jiggle and reach an internal temperature of 160°F (71°C).
8. While the pudding rests, place 120ml of heavy cream in a small saucepan over low heat. Once it begins to simmer, whisk in 85g of white chocolate chips, 15ml of maple syrup, and 0.5g of salt. Stir continuously until the sauce is glossy and smooth.
9. Cut the pudding into 8 squares and drizzle the warm white chocolate sauce over each serving.