SERVES 8 TO 10
Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon–Brown Sugar Sauce (recipe follows). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.
2 |
tablespoons light brown sugar |
¾ |
cup (5¼ ounces) plus 1 tablespoon granulated sugar |
1 |
(14-ounce) loaf challah bread, cut into ¾-inch cubes (about 10 cups; see note) |
9 |
large egg yolks |
4 |
teaspoons vanilla extract |
¾ |
teaspoon table salt |
2½ |
cups heavy cream |
2½ |
cups milk |
2 |
tablespoons unsalted butter, melted |
1. Adjust the oven racks to the middle and lower-middle positions and heat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of the granulated sugar in a small bowl; set aside.
2. Spread the bread cubes in a single layer on two rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching the baking sheets halfway through the baking time. Cool the bread cubes for about 15 minutes; set aside 2 cups.
3. Whisk the egg yolks, remaining ¾ cup sugar, the vanilla, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups cooled bread cubes and toss to coat. Transfer the mixture to a 13 by 9-inch baking dish and let stand, occasionally pressing the bread cubes into the custard, until the cubes are thoroughly saturated, about 30 minutes.
4. Spread the reserved bread cubes evenly over the top of the soaked bread mixture and gently press into the custard. Using a pastry brush, dab the melted butter over the top of the unsoaked bread pieces. Sprinkle the brown sugar mixture evenly over the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until the custard has just set and pressing the center of the pudding with your finger reveals no runny liquid, 45 to 50 minutes. (An instant-read thermometer inserted into the center of the pudding should read 170 degrees.) Transfer to a wire rack and cool until the pudding is set and just warm, about 45 minutes. Serve.