Ingredients:

  • 6 cups (500g) cubed Brioche or Challah
  • 2 tbsp (28g) unsalted butter, melted
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3 tbsp (35g) light brown sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Cut bread into uniform 1-inch cubes. Grease a 9x13 inch baking dish with melted butter and arrange bread cubes evenly.
  2. Optional: Toast bread cubes in a 300°F (150°C) oven for 10 minutes before adding to the dish to ensure a better crust.
  3. In a large bowl, whisk eggs and granulated sugar until pale. Stir in whole milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Pour the custard evenly over the bread cubes, pressing down gently with a spatula to ensure all pieces are submerged.
  5. Cover the dish with foil and refrigerate for 6 to 12 hours (overnight recommended).
  6. Preheat oven to 350°F (175°C). Remove dish from fridge and let sit for 15 minutes.
  7. Mix light brown sugar and cinnamon together, then sprinkle evenly over the top of the pudding.
  8. Bake for 35–45 minutes until the edges pull away from the sides and the top is deep mahogany-colored. The center should have a slight, stable jiggle.