Ingredients:

  • 1 lb Brioche bread, cut into 1-inch cubes
  • 4 tbsp Unsalted butter, melted
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 4 Large eggs
  • 2 Large egg yolks
  • 3/4 cup Granulated sugar
  • 1 tbsp Vanilla bean paste
  • 1 tsp Ground cinnamon
  • 1/4 tsp Grated nutmeg
  • 1/2 tsp Kosher salt
  • 1/2 cup Unsalted butter (for sauce)
  • 1/2 cup Brown sugar, packed (for sauce)
  • 1/4 cup Heavy cream (for sauce)
  • 1 tbsp Bourbon (optional)

Instructions:

  1. Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and toast for 10–15 minutes until dry and firm but not deeply browned. Remove and let cool slightly.
  2. In a large mixing bowl, whisk the 4 eggs, 2 yolks, and granulated sugar until pale. Gradually whisk in the milk, 1 cup heavy cream, vanilla, cinnamon, nutmeg, and salt until the sugar is fully dissolved.
  3. Butter a 9x13 inch baking dish generously with some of the melted butter. Place toasted bread cubes in the dish and drizzle with remaining 4 tbsp melted butter. Pour the custard over the bread, pressing down to submerge. Cover and refrigerate for at least 1 hour.
  4. Increase oven temperature to 350°F (175°C). Remove the dish from the refrigerator 20 minutes before baking. Bake for 45–55 minutes until the center is set but slightly wobbly and the top is golden brown.
  5. While pudding bakes, combine 1/2 cup butter, brown sugar, and 1/4 cup heavy cream in a small saucepan over medium heat. Whisk until thickened and sugar is dissolved. Stir in bourbon if using. Serve warm over the pudding.