Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish with 1 tablespoon unsalted butter. Put the torn bread pieces into a large mixing bowl.

In a separate bowl whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt until combined and slightly frothy.

Pour the custard mixture over the bread, pressing gently so the bread absorbs the liquid. Let sit 20 minutes so the bread fully soaks; stir once halfway through to ensure even absorption.

Bake

Transfer the soaked bread mixture to the prepared baking dish if not already in it. Smooth the top and cover loosely with foil. Bake in the preheated oven for 25 minutes, then remove foil and bake an additional 15–20 minutes until the top is golden and a knife inserted into the center comes out mostly clean but still slightly moist. Total bake time about 40–45 minutes.

Remove from oven and let rest 10 minutes before cutting. The pudding will set slightly as it cools.

Caramel Sauce

Make caramel

In a medium, heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan occasionally (do not stir) as the sugar dissolves and turns a deep amber color, about 6–8 minutes. Watch carefully to avoid burning.

When the sugar reaches deep amber, remove from heat and carefully whisk in 4 tablespoons unsalted butter until melted and incorporated. Slowly pour in 1 cup heavy cream while whisking (mixture will bubble vigorously).

Return to low heat and stir until smooth. Remove from heat and stir in 1 teaspoon sea salt. Let the caramel cool slightly; it will thicken as it cools. Reserve warm or at room temperature for drizzling.

Whipped Cream

Chill a mixing bowl and beaters for 10 minutes in the fridge for best results. Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overbeat; stop when cream holds shape but is still smooth. Refrigerate until ready to serve.

Chocolate Crunch

Make the crunch

Place 4 oz chopped dark chocolate and 1 tablespoon unsalted butter in a heatproof bowl. Melt gently over a pan of simmering water or in 20-second bursts in the microwave, stirring between bursts, until smooth.

Fold 1 cup crushed cornflakes (or feuilletine) and a pinch of sea salt into the melted chocolate until all flakes are coated. Spread the mixture thinly on parchment paper and chill 10–15 minutes until set. Break into irregular shards or small pieces for sprinkling.

To Serve

Spoon warm bread pudding into 4 shallow bowls or dessert plates (about 1/2–3/4 cup per serving).

Drizzle 2–3 tablespoons of warm caramel sauce over each portion of pudding.

Add one scoop of vanilla ice cream to each plate alongside or on top of the pudding.

Top each serving with a generous dollop (about 2 tablespoons) of whipped cream and scatter 1–2 tablespoons of chocolate crunch over the top.

Garnish with 1–2 fresh mint leaves per plate and serve immediately so ice cream begins to soften into the warm pudding.