Ingredients:

  • 1 loaf (approximately 1 pound/450g) stale bread, such as challah, brioche, or French bread, cubed
  • 1 cup (170g) raisins
  • 1/4 cup (60ml) spiced rum (optional, can substitute with apple juice)
  • 4 large eggs
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (60ml) heavy cream

Instructions:

  1. Cube the bread and place it in a large bowl. Soak raisins in spiced rum (or apple juice) for at least 30 minutes.
  2. Whisk together eggs, milk, cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, cloves, and salt in a separate bowl.
  3. Pour the custard mixture over the bread and raisins. Gently press down to ensure the bread is submerged. Let soak for at least 30 minutes (or up to overnight in the fridge).
  4. Preheat oven to 350°F (175°C). Grease the baking dish with butter.
  5. Pour the bread pudding mixture into the prepared baking dish. Bake for 45-55 minutes, or until golden brown and set. The custard should be firm but still slightly jiggly in the center.
  6. Melt butter in a small saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
  7. Pour the optional topping over the bread pudding in the last 10 minutes of baking, or after it's done.
  8. Let the bread pudding cool slightly before serving.