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Ingredients
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Bread base
Custard
Mix-ins & toppings
Sauce (optional, Bourbon caramel)
Method
Bread base
Prepare bread
Preheat oven to 350°F (175°C). Cut or tear bread into roughly 1-inch cubes to total about 8 cups. Spread bread on a baking sheet and toast in the preheated oven 5–8 minutes until just dry and slightly golden; watch carefully to avoid browning too much. Remove and cool slightly.
Toss warm bread cubes with 2 tablespoons melted butter until evenly coated. Transfer the buttered bread cubes to a lightly buttered 9x9-inch (or similar 2-quart) baking dish, pressing down gently to fit evenly.
Custard
Make custard
In a medium saucepan or microwave-safe bowl, warm 2 cups whole milk and 1 cup heavy cream over medium heat until just steaming but not boiling (or microwave until warm). In a large bowl, whisk 4 eggs with 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 teaspoons vanilla, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until combined. Slowly whisk the warm milk/cream into the egg mixture in a steady stream to temper the eggs.
Pour the custard evenly over the bread in the baking dish, pressing gently on bread so it absorbs the liquid. Allow to sit at room temperature for 20–30 minutes (or refrigerate covered up to overnight) so the bread soaks through.
Mix-ins & toppings
If using raisins or dried cranberries, drain and pat them dry and gently fold them into the bread when transferring to the baking dish, or sprinkle evenly over the top along with 1/2 cup chopped toasted pecans or walnuts. Sprinkle 1 tablespoon turbinado sugar evenly over the top for a crunchy crust.
Bake & finish
Bake
Preheat oven to 350°F (175°C) if not already heated. Place the dish in a larger roasting pan and add hot water to the pan to come halfway up the outside of the baking dish (bain-marie) to promote even, gentle cooking. Bake 40–50 minutes until the custard is set around the edges and slightly wobbly in the center and the top is golden and puffed.
If the top is browning too quickly, tent loosely with foil for the final 10–15 minutes. Remove from oven and cool on a rack for 15–20 minutes; the pudding will continue to set as it cools.
Sauce (optional)
Make bourbon caramel sauce
While pudding bakes or rests, melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add 1/2 cup packed brown sugar and stir until dissolved. Cook 1–2 minutes until bubbly. Carefully whisk in 1/4 cup heavy cream (mixture will steam) until smooth. Remove from heat and stir in 1 tablespoon bourbon (optional), 1/2 teaspoon vanilla and a pinch (1/4 tsp) salt. Keep warm until serving.
To serve, cut bread pudding into portions and spoon warm sauce over each. Alternatively serve with vanilla ice cream or whipped cream.