Ingredients:

  • 1 lb (approx. 1 large loaf) Stale Brioche or Challah, cut into 1-inch cubes
  • 2 Tbsp Unsalted Butter, melted (for bread base)
  • 1 Tbsp Granulated Sugar (for bread base)
  • 1 tsp Ground Cinnamon (for bread base)
  • 6 Large Eggs
  • 1 cup Whole Milk
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar (for custard)
  • 1 Tbsp Vanilla Extract (for custard)
  • 2 tsp Ground Cinnamon (for custard)
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Fine Sea Salt
  • 4 Tbsp Unsalted Butter (for glaze)
  • 4 oz Cream Cheese, softened
  • 1 1/2 cups Powdered Sugar, sifted
  • 2-3 Tbsp Whole Milk or Cream (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Toss the cubed bread with the melted butter, 1 Tbsp sugar, and 1 tsp cinnamon. Spread onto a baking sheet and toast lightly at 300°F (150°C) for 10 minutes; this helps the bread maintain structure when soaked.
  2. Transfer the lightly toasted bread cubes to the prepared 9x13 inch baking dish, ensuring an even layer.
  3. In a large bowl, whisk together the eggs until just combined (avoid incorporating too much air).
  4. In a separate bowl, whisk together the milk, heavy cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the sugars are mostly dissolved.
  5. Slowly pour the cream mixture into the whisked eggs while continually whisking. Whisk gently until fully combined, but do not create a foamy head.
  6. Pour the custard evenly over the bread cubes in the baking dish. Gently press the bread down to ensure full saturation.
  7. Allow the pudding to rest for at least 30 minutes at room temperature (or cover and chill for up to 12 hours). This non-negotiable step ensures every cube absorbs the liquid evenly.
  8. Preheat oven to 350°F (175°C). (Optional but recommended: Prepare a water bath—Bake the pudding dish inside a larger pan filled with hot water, reaching halfway up the side.)
  9. Bake for 45 to 50 minutes. The pudding is done when the edges are set and golden brown, and the centre has a slight wobble. Insert an instant-read thermometer into the centre; it should register 175°F (80°C).
  10. Remove from the oven and let cool on a wire rack for at least 15 minutes before glazing.
  11. Brown the Butter: Melt 4 Tbsp butter in a small saucepan over medium heat, swirling occasionally. Cook until the milk solids turn a nutty brown colour and it smells fragrant (about 3-5 minutes). Remove immediately and let cool slightly.
  12. Whip Glaze Ingredients: In a bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, vanilla, and the cooled brown butter.
  13. Adjust Consistency: Add milk or cream, 1 Tbsp at a time, until the glaze is smooth and easily pourable.
  14. Drizzle the warm glaze generously over the slightly cooled pudding and serve immediately.