Ingredients:

Instructions:

  1. Generously butter the 9x9 inch or 8x8 inch baking dish. Cube the bread and arrange it evenly in the prepared dish. If using dried fruit, scatter them over the bread cubes.
  2. Gently warm the milk and cream together in a saucepan until just steaming (do not boil). Remove from heat.
  3. In a large mixing bowl, whisk together the eggs, both sugars, cinnamon, nutmeg, vanilla, and salt until well combined and slightly frothy.
  4. Temper the eggs by slowly whisking the warm milk/cream mixture into the egg mixture in a thin stream.
  5. Pour the entire custard mixture evenly over the bread cubes. Gently press down the bread with a spatula to ensure all pieces are submerged.
  6. Allow the pudding to sit at room temperature for at least 30 minutes, pressing down occasionally, until the liquid is mostly absorbed. For best results, cover and chill for 4–24 hours.
  7. Preheat the oven to 350°F (175°C). Dot the top surface of the pudding with small knobs of the remaining softened butter.
  8. Bake for 45 to 55 minutes. The pudding is done when the top is deep golden brown and a knife inserted near the centre comes out mostly clean.
  9. Let the pudding rest for 10 minutes before slicing and serving warm, ideally with a drizzle of warm Vanilla Bean Crème Anglaise.