Ingredients:
- 8 cups (approx. 340g) day-old challah, brioche, or French bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups (473ml) whole milk
- 1 cup (236ml) heavy cream
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 tablespoons (30ml) unsalted butter, melted, plus more for greasing the pan
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup (85g) raisins or dried cranberries (optional)
- ½ cup (113g) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- ½ cup (118ml) heavy cream
- ¼ cup (60ml) bourbon (good quality, for flavor!)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
- Cube the bread and spread it out on a baking sheet to dry out slightly for about 15 minutes.
- Whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt in a large bowl.
- Add the dried bread cubes to the custard mixture and gently toss to coat evenly. Press down to ensure the bread is submerged. Let it soak for at least 15 minutes, or up to 30 minutes. Add raisins or dried cranberries, if using.
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter. Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
- Bake for 45-55 minutes, or until the bread pudding is golden brown and the custard is set.
- While the bread pudding is baking, prepare the bourbon sauce. In a saucepan over medium heat, melt the butter. Add the granulated sugar and brown sugar, and cook, stirring constantly, until the sugars are dissolved and the mixture is smooth.
- Stir in the heavy cream and bourbon. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the vanilla extract and a pinch of salt.
- Let the bread pudding cool slightly before serving. Drizzle generously with warm bourbon sauce.