Ingredients:

  • 8 cups stale bread, cubed (about 1 lb loaf)
  • 3 cups whole milk
  • 1 cup heavy cream (double cream)
  • 4 large eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 Tablespoon unsalted butter (for greasing)
  • 1 cup heavy cream (for sauce)
  • 1/2 cup whole milk (for sauce)
  • 1/4 cup granulated sugar (for sauce)
  • 3 large egg yolks (for sauce)
  • 1 teaspoon vanilla bean paste or extract (for sauce)

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly butter a 9x13 inch (or 3-quart) baking dish.
  2. Cut the stale bread into rough 1-inch cubes and place them evenly in the prepared baking dish.
  3. Gently heat the 3 cups of milk and 1 cup of cream in a saucepan until just steaming (do not boil). Remove from heat.
  4. In a large bowl, whisk together the eggs, both sugars (granulated and brown), vanilla extract, cinnamon, nutmeg, and salt until well combined.
  5. Temper the eggs by slowly ladling the warm milk mixture into the egg mixture while whisking constantly.
  6. Pour the entire custard mixture evenly over the bread cubes in the baking dish. Press down lightly to ensure all pieces are submerged.
  7. Allow the pudding to soak for a minimum of 30 minutes before baking.
  8. Bake for 50–60 minutes. The pudding is done when the centre is set and the top is golden brown.
  9. While the pudding bakes, prepare the sauce: Combine the 1 cup heavy cream, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Heat gently until the sugar is dissolved and the mixture is steaming.
  10. Whisk the 3 egg yolks separately. Slowly drizzle about half a cup of the hot cream mixture into the yolks while whisking vigorously (tempering).
  11. Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Cook over low heat, stirring constantly, until the sauce coats the back of a spoon. Do not allow it to boil.
  12. Remove the sauce from heat immediately and stir in the vanilla. Strain through a sieve for a smooth consistency.
  13. Serve the warm pudding with an extra drizzle of the warm Vanilla Sauce.