Ingredients

The following ingredients have 12 Servings
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup unsalted butter (melted, plus more for greasing the pan)
  • 2 cups buttermilk (or whole milk)
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup dark brown sugar (packed)
  • 16 oz french bread (cubed, day old or dried-out in the oven)
  • 1 cup heavy cream
  • 2/3 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 3 Tbsp unsalted butter
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350°F. Grease a 9x13” glass baking dish and set aside.
  • Whisk eggs in a large mixing bowl until they are frothy. Add the cream, butter, buttermilk, cinnamon, nutmeg, vanilla extract, salt, and brown sugar. Whisk to combine mixture - it will be slightly lumpy.
  • Slice French bread into 1” cubes and spread evenly into the prepared baking dish.
  • Pour the cream mixture over the bread and stir gently to distribute the ingredients evenly.
  • Leave the dish to sit for 10-15 minutes until the bread has absorbed the cream mixture.
  • Bake for 1 hour until the top of the bread pudding is golden brown and no wetness is visible seeping up through the top layer. The bread pudding should bounce back slightly when pressed.
  • While the bread pudding is cooking, prepare the sauce.
  • In a medium saucepan, whisk together 1 cup heavy cream, granulated sugar, and flour. Add the butter to the mixture and heat over medium until the butter melts completely and the mixture begins to simmer and thicken.
  • Remove from heat and whisk in 1 teaspoon vanilla extract. Set aside to cool.
  • Pour sauce over the bread pudding, slice, and serve warm.