Ingredients:

  • 1 lb (450g) Stale Brioche or Challah Bread (cubed)
  • 2 cups Whole Milk
  • 1 cup Heavy Cream (35% fat)
  • 4 large Eggs
  • 1/2 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Vanilla Bean Paste (or seeds from 1 bean)
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1 tablespoon Unsalted Butter (softened, for greasing)
  • 1 cup Heavy Cream (for sauce)
  • 1/2 cup Whole Milk (for sauce)
  • 4 large Egg Yolks
  • 1/4 cup Granulated Sugar (for sauce)
  • 2 tablespoons Bourbon Whiskey

Instructions:

  1. Cube the brioche and lightly toast if necessary. Grease the 9x13 inch baking dish thoroughly with butter. Arrange bread cubes evenly in the dish.
  2. In a large bowl, whisk together the milk, heavy cream, eggs, both sugars, vanilla extract, vanilla bean paste, cinnamon, and nutmeg until completely smooth.
  3. Slowly pour the custard mixture evenly over the bread cubes. Gently press down the bread to ensure every piece is submerged. Let stand at room temperature for 30 minutes, then refrigerate for at least 15 minutes (or up to 24 hours) to fully hydrate.
  4. Preheat oven to 350°F (175°C). If desired, sprinkle the top lightly with 1 tablespoon of raw sugar for extra crispness.
  5. Bake for 45–55 minutes. The pudding is done when it’s puffed, golden brown on top, and a knife inserted near the centre comes out mostly clean (a few moist crumbs are fine).
  6. While the pudding bakes, prepare the Crème Anglaise: Gently warm the cream and milk for the sauce in a saucepan. In a separate bowl, whisk the egg yolks and sugar until pale and thick.
  7. Temper the hot milk mixture slowly into the yolk mixture, whisking constantly. Return this mixture to the saucepan. Stir constantly over medium-low heat until the sauce thickens enough to coat the back of a spoon (aim for 175°F/80°C). Do not boil.
  8. Remove the sauce from heat, stir in the Bourbon, and strain immediately into a clean bowl to stop cooking. Allow the sauce to cool slightly.
  9. Let the bread pudding cool for 10 minutes before slicing. Serve warm, generously drizzled with the Bourbon Crème Anglaise.