Ingredients:

  • 1 pound (450 g) brioche or challah, cut into 1-inch (2.5 cm) cubes (about 10–12 cups cubed; day-old preferred; toast fresh cubes at 300°F/150°C for 10–15 minutes)
  • 3 large eggs
  • 2 large egg yolks (optional for extra richness)
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fine salt
  • 2 1/2 cups (600 ml) whole milk
  • 1 cup (240 ml) heavy cream (or use 3 1/2 cups / 840 ml whole milk total for a lighter version)
  • 3 tablespoons (45 g) unsalted butter, melted and cooled
  • 1/2 cup (75 g) raisins or currants (optional; soak in 2 tablespoons / 30 ml warmed bourbon or hot water for 15 minutes)
  • 1 tablespoon (15 ml) bourbon, rum or brandy (optional)
  • For the sauce (optional salted caramel): 1 cup (200 g) granulated sugar; 6 tablespoons (85 g) unsalted butter, cubed; 1/2 cup (120 ml) heavy cream, warm; 1/2 teaspoon fine sea salt (or to taste). Or use store-bought caramel or bourbon anglaise.
  • Powdered sugar for dusting (optional)
  • Whipped cream or vanilla ice cream for serving
  • Toasted nuts (pecans or walnuts), optional

Instructions:

  1. Prepare the bread: cube day-old brioche or challah into 1-inch pieces. If using fresh bread, spread cubes on a baking sheet and toast at 300°F (150°C) for 10–15 minutes until slightly dry but not browned.
  2. Mix the custard: whisk together eggs, egg yolks (if using), sugar, vanilla, cinnamon, nutmeg and salt until smooth. Warm milk and cream until just below simmering; temper the warm dairy into the egg mixture by slowly whisking to combine. Stir in melted butter and optional liquor.
  3. Combine bread and custard: place bread cubes in a large bowl or directly in the prepared baking dish. Pour the custard evenly over the bread and gently press so the bread soaks. Fold in raisins or currants if using.
  4. Soak: let the assembled pudding sit 15–30 minutes at room temperature to absorb custard, or cover and refrigerate for up to 4 hours or overnight for deeper flavor.
  5. Preheat oven and prepare for baking: preheat oven to 350°F (175°C). If using a water bath for a creamier texture, place the filled baking dish inside a larger roasting pan.
  6. Bake: bake uncovered 45–55 minutes (if using a water bath, pour hot water into the roasting pan to come halfway up the sides of the baking dish). The top should be golden and puffed and the center set with a slight jiggle; internal temperature about 170°F (77°C). Tent with foil if the top browns too quickly.
  7. Rest and serve: let the pudding rest 10–20 minutes to finish setting. Warm and drizzle caramel sauce if using, or serve on the side with whipped cream or vanilla ice cream and toasted nuts. Cut into squares or scoop to serve.