Baked Bread Pudding with Vanilla Sauce

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease a 9x9 inch (23x23 cm) baking dish with a portion of the melted butter.
3. Place the brioche cubes in a large bowl, drizzle with the remaining melted butter, and toss gently to coat.
4. Arrange the buttered bread cubes evenly in the prepared baking dish.
5. In a mixing bowl, beat 4 large eggs and 150g granulated sugar together until the mixture is pale and slightly thickened.
6. Whisk in 480ml whole milk, 240ml heavy cream, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until fully integrated.
7. Pour the custard mixture evenly over the bread cubes and use a spatula to press the bread down, ensuring every piece is submerged.
8. Allow the dish to rest for 10 minutes before baking to ensure the bread is fully saturated.
9. Bake for 35–40 minutes until the edges are set, the top is dark golden-brown, and the internal temperature reaches 160°F (71°C) with a slight wobble in the center.
10. Remove from the oven and let the pudding cool for 5 minutes.
11. Prepare the sauce: Melt 56g unsalted butter in a saucepan over medium heat.
12. Whisk in 25g all-purpose flour and cook for 1 minute, ensuring the butter does not brown.
13. Slowly pour in 480ml whole milk, whisking constantly until the sauce thickens and coats the back of a spoon.
14. Stir in 100g granulated sugar, 1 pinch salt, and 1 tbsp vanilla extract, then remove from heat immediately.