Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 4 large eggs
  • 2 large egg yolks
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 tbsp pure vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup golden raisins
  • 1/2 cup unsalted butter (for sauce)
  • 1/2 cup granulated sugar (for sauce)
  • 1/2 cup light brown sugar, packed (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1 tbsp bourbon
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat oven to 175°C. Spread brioche cubes on a rimmed baking sheet and toast for 10 minutes until dry and crisp. Let cool completely.
  2. In a large mixing bowl, whisk together 4 eggs, 2 egg yolks, and 1 cup granulated sugar until pale and slightly thickened.
  3. Gradually whisk in 3 cups whole milk, 1 cup heavy cream, vanilla bean paste, cinnamon, nutmeg, and sea salt to create the custard base.
  4. Brush a 9x13 inch baking dish with 4 tbsp melted butter. Place the dried bread cubes and raisins into the dish.
  5. Pour the custard mixture over the bread. Press down lightly to ensure all cubes are submerged. Let rest for at least 20 minutes to allow the custard to penetrate the bread.
  6. Bake for 45-50 minutes until the center is set and the top is golden brown.
  7. While the pudding bakes, combine 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 cup heavy cream in a small saucepan. Simmer over medium heat for 5 minutes until thickened. Remove from heat and stir in bourbon and vanilla extract.
  8. Serve the warm bread pudding drizzled generously with the vanilla cream sauce.