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Ingredients

  • 1 1-pound loaf brioche bread, cut into 1-inch cubes

  • ½ cup (1 stick) Unsalted butter, melted
  • 2 cups Whole milk
  • 2 cups Heavy cream
  • 1 ½ cups C&H® Light Brown Sugar
  • 6 large Egg yolks
  • 2 large Eggs
  • 2 tablespoons Bourbon (optional)
  • 1 tablespoon Pure vanilla extract
  • 1 ½ teaspoons Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1/8 teaspoon Salt
  • 2 tablespoons C&H® Turbinado Cane Sugar

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Instructions
Prep Time: 40 minutes / Cook Time: 50 minutes / Yields: 8 to 10 servings
Step 1

Butter a 13x9-inch baking dish. Place the bread in the dish, pour melted butter over it, and toss. 

Step 2

In a large bowl, whisk together milk, cream, brown sugar, yolks, eggs, bourbon, vanilla, cinnamon, nutmeg, and salt. Pour mixture over bread cubes. Let stand for 30 minutes, toss occasionally.

Step 3

Preheat oven to 350°F. Sprinkle turbinado sugar over bread pudding. Place in the oven and bake for 50 minutes or until golden brown and set center. Remove from oven and cool for 30 minutes. Serve warm.

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