Caramel Bread Pudding

Instructions

1. Prepare the bread
   Place the bread cubes in a large mixing bowl. If using fresh bread, spread cubes on a baking sheet and dry in a 275°F (135°C) oven for 10 minutes before using.
2. Make the custard mixture
   In a medium bowl, whisk together eggs, milk, heavy cream, 1/2 cup sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
3. Soak the bread
   Pour the custard mixture over the bread cubes and gently fold to ensure all bread pieces are coated. Let stand for 15 minutes, occasionally pressing down gently to help absorption.
4. Prepare the baking dish
   Preheat oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Pour the soaked bread mixture into the prepared dish, arranging for an even distribution.
5. Make the caramel sauce
   In a medium saucepan, combine the remaining 1/2 cup sugar and water. Cook over medium heat without stirring until the mixture turns amber, about 8-10 minutes. Remove from heat and carefully whisk in 2 tablespoons butter (mixture will bubble vigorously).
6. Finish and bake
   Pour half the caramel sauce over the bread pudding, reserving the rest for serving. Bake for 40-45 minutes, until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean.
7. Rest and serve
   Allow the bread pudding to rest for 15 minutes before serving. Warm the remaining caramel sauce and drizzle over individual servings. Serve warm or at room temperature.