Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 1/2 cup raisins
  • 4 large eggs
  • 1 large egg yolk
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (for sauce)
  • 1/2 cup granulated sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1 tsp vanilla extract (for sauce)
  • 1 tbsp bourbon (optional)

Instructions:

  1. Cut your 1 lb brioche bread into 1 inch cubes. Note: Uniform sizes ensure even soaking. Place them in a large bowl and toss with 1/2 cup raisins. If your bread is very fresh, spread it on a sheet pan and bake at 300°F (150°C) for 10 minutes until it feels dry to the touch.
  2. Whisk 4 large eggs and 1 large egg yolk in a separate bowl. Slowly pour in 3 cups whole milk, 3/4 cup granulated sugar, 4 tbsp melted butter, 1 tbsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Whisk until the sugar is fully dissolved and no streaks of egg remain.
  3. Pour the custard mixture over the bread cubes. Use a large spoon to gently press the bread down so every piece is submerged. Let it sit for at least 15 minutes until the bread has absorbed about half of the liquid.
  4. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish generously with butter. Transfer the soaked bread and any remaining liquid into the dish, spreading it out evenly.
  5. Place the dish in the center of the oven. Bake for 45 to 50 minutes until the top is golden brown and the center has a slight wobble. The edges should look slightly pulled away from the sides of the dish.
  6. While the pudding bakes, melt 1/2 cup butter in a small saucepan over medium heat. Stir in 1/2 cup granulated sugar and 1/2 cup heavy cream. Whisk constantly for 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Remove the sauce from heat. Stir in 1 tsp vanilla extract and 1 tbsp bourbon (if using). The sauce should be velvety and smell intensely of caramel and oak.
  8. Remove the pudding from the oven and let it sit for 10 minutes. This allows the internal temperature to stabilize. Pour the warm sauce over the entire dish or serve it on the side for individual drizzling.