Bread Pudding

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Ingredients

2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 loaf challah bread, cut into 3/4-inch cubes
9 large egg yolks
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted
Vanilla Sauce

2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
3 1/3 cups cold water
6 tablespoons butter
4 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preheat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of granulated sugar in a small bowl. Set aside.

Bread the bread cubes out on 2 rimmed baking sheets. Bake, tossing occasionally until dry, about 15 minutes. Switch the trays from the top racks, to the bottom halfway through. Cool the bred cubes about 15 minutes, then set aside 2 cups.

Whisk the yolks, remaining 3/4 cup sugar, vanilla, cinnamon, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups of cooled bread cubes and toss to coat. Transfer the mixture to a 13″x9″ baking dish and let stand. Occasionally press the bread cubes into the custard until the cubes are thoroughly saturated, about 30 minutes.

Spread the reserved bread cubes evenly over the top of the soaked bread mixture and press gently into the custard. Use a pastry brush to spread melted butter over the top. Sprinkle brown sugar mixture evenly oer the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until it sets and pressing the center of the pudding reveals no runny liquid. This should take about 45 to 50 minutes. Let it cool on a wire rack until it’s warm, about 45 minutes.

Meanwhile, combine the sugar, cornstarch, and salt for the sauce in a saucepan. Stir in the water until it’s smooth. Bring to a boil over medium heat, then cok and stir for 2 minutes until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.

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