Bread Pudding

My classic bread pudding recipe is easy and oh so cozy. Customize it with dried fruit, nuts, or chocolate, or keep it simple and serve with the buttery sauce. Made with enriched bread soaked in a sweet custard, this is a timeless and classic dessert. It’s easy, deeply flavored, and incredibly comforting.

• 16 oz stale Challah bread use day-old, slightly stale bread for best results
• ½ cup (100 g) light brown sugar firmly packed
• ¼ cup (50 g) granulated sugar
• 4 Tablespoons (57 g) unsalted butter melted
• 1 Tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• 5 large eggs
• 1 ½ cups (354 ml) whole milk
• 1 cup (120 ml) heavy cream
• 2 Tablespoons (28 g) salted or unsalted butter cold, cut into pea sized pieces
• 2 Tablespoons turbinado sugar for topping (optional)

• 4 tablespoons (57 g) unsalted butter
• ¼ cup (50 g) light brown sugar firmly packed
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) heavy cream
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract