# Components:
→ Bread Base
01 - 6 cups day-old brioche or challah, cut into 1-inch cubes
→ Custard
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon salt
→ Optional Topping
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons light brown sugar
# Directions:
01 - Preheat oven to 350°F. Generously grease a 2-quart baking dish with butter.
02 - Spread bread cubes evenly into the prepared baking dish.
03 - In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until fully blended.
04 - Pour custard evenly over the bread cubes. Gently press bread down to soak. Allow to stand for 10 to 15 minutes.
05 - If desired, drizzle melted butter and sprinkle light brown sugar over the top.
06 - Bake uncovered for 40 to 45 minutes until pudding is set and surface is golden brown.
07 - Let cool slightly before serving. Serve warm, optionally topped with whipped cream or dusted with powdered sugar.
