14 oz. loaf challah bread,
cut into 3/4 inch cubes
¾ cup granulated sugar
9 large egg yolks
4 tsp vanilla extract
3/4 tsp table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 t unsalted butter,
melted
2 T light brown sugar
1 T granulated sugar
1. Adjust oven racks to
middle and lower-middle positions and heat oven to 325 degrees. Combine brown
sugar and 1 T granulated sugar in small bowl; set aside. ( I double the sugars and I use dark
brown sugar )
2. Spread bread cubes in
single layer on 2 rimmed baking sheets. Bake until just dry, 10 –15 minutes, stirring
and rotating trays from top to bottom racks halfway through. Cool bread cubes
about 15 minutes, set aside 2 cups.
3. Whisk yolks, 3/4 cup
sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until
combined. Add remaining 8 cups cooled bread and toss to coat. Transfer mixture
to 9x13 pan and let stand, occasionally pressing bread into custard, until
cubes are thoroughly saturated, about 30 minutes.
4. Spread reserved 2 cups
of bread evenly over top of soaked bread and gently press into custard. Using
pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle
brown sugar mixture evenly over top. Place bread pudding on rimmed baking sheet
and bake on middle rack until custard has just set and pressing center of
pudding with finger reveals no runny liquid, about 45 to 50 minutes (
170 °) . Serve warm with
Bourbon Brown Sugar sauce.
Brown Sugar sauce
1/2 cup packed light brown
sugar
7 T heavy cream
2 1/2 T unsalted butter
1 1/2 T bourbon (or rum) ( I omit this )
