Ingredients:

  • 450 g stale brioche or challah bread, cut into 1-inch cubes
  • 480 ml whole milk
  • 240 ml heavy cream
  • 150 g granulated sugar
  • 4 large eggs
  • 10 ml vanilla extract
  • 2 g ground cinnamon
  • 1 g ground nutmeg
  • 3 g salt
  • 150 g raisins
  • 6 g orange zest
  • 115 g unsalted butter
  • 100 g granulated sugar
  • 240 ml heavy cream
  • 5 ml vanilla bean paste
  • 1 g salt

Instructions:

  1. Generously butter the inside of a 9x9 inch ceramic baking dish.
  2. Place the 450 g of bread cubes in the baking dish.
  3. In a large bowl, whisk together the 4 large eggs and 150 g of granulated sugar until pale. Slowly stir in 480 ml whole milk, 240 ml heavy cream, 10 ml vanilla extract, 2 g ground cinnamon, 1 g ground nutmeg, and 3 g salt until the mixture is smooth.
  4. Fold 150 g of raisins and 6 g of orange zest into the custard, then pour the liquid evenly over the bread cubes.
  5. Use a spatula to gently press the bread down so every piece is submerged.
  6. Let the dish sit at room temperature for 30 minutes to allow the bread to absorb the custard.
  7. Preheat the oven to 325°F (160°C).
  8. Place the dish on the center rack and bake for 75–90 minutes until the top is a deep golden brown and the center has a slight, firm jiggle but does not slosh like liquid; a knife inserted into the center should come out clean, and an instant-read thermometer in the center should read at least 160°F (71°C).
  9. While the pudding bakes, melt 115 g of unsalted butter in a saucepan over medium heat.
  10. Stir in 100 g of granulated sugar and 240 ml of heavy cream.
  11. Bring to a gentle simmer for 5–7 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  12. Remove from heat and stir in 5 ml of vanilla bean paste and 1 g of salt.
  13. Slice the bread pudding into squares and pour the vanilla sauce over each warm square before serving.