Brioche Bread Pudding

Instructions

1. Prepare the bread
   If using fresh brioche, cut it into 1-inch cubes and spread on a baking sheet. Let it sit out for 2 hours or overnight to become slightly stale. If using already stale bread, proceed to the next step.
2. Preheat and prepare
   Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Place the bread cubes in the prepared baking dish. If using raisins, scatter them among the bread cubes.
3. Make the custard
   In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar is dissolved.
4. Combine and soak
   Pour the custard mixture evenly over the bread cubes, gently pressing down on the bread to ensure all pieces are soaked. Let sit for 15 minutes to allow the bread to absorb the custard.
5. Bake the pudding
   Sprinkle the turbinado sugar over the top. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is puffed and golden brown, and a knife inserted in the center comes out clean.
6. Rest and serve
   Remove from the oven and let cool for 10-15 minutes before serving. The pudding will deflate slightly as it cools. Serve warm with a drizzle of maple syrup, caramel sauce, or a dollop of whipped cream if desired.