Ingredients:

  • 1 loaf (1 pound/450g) brioche bread, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons (28g) unsalted butter, melted, for greasing the pan
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 2 tablespoons bourbon (optional)

Instructions:

  1. Cut the brioche into cubes and arrange them in the prepared 9x13 inch baking dish.
  2. Whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  3. Pour the custard over the bread cubes, pressing gently to ensure even saturation. Let soak for at least 30 minutes (or up to overnight in the refrigerator).
  4. Preheat oven to 350°F (175°C). Bake the bread pudding for 45-55 minutes, or until golden brown and set in the center. An inserted knife should come out mostly clean.
  5. While the bread pudding is baking, combine sugar and water in a saucepan over medium heat. Cook, without stirring, until the sugar melts and turns a deep amber color.
  6. Remove from heat and carefully whisk in the warmed cream. Add the butter and salt, stirring until smooth. Stir in the bourbon (if using).
  7. Let the bread pudding cool slightly before serving. Drizzle generously with the bourbon caramel sauce.