Ingredients:

  • 6 cups stale white bread, cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup heavy cream (for sauce)
  • 1/4 cup granulated sugar (for sauce)
  • 2 large egg yolks
  • 1 tsp vanilla bean paste
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, sugar, cinnamon, salt, and vanilla. Stir in the milk, heavy cream, and melted butter until smooth.
  3. Fold in the bread cubes, pressing them down with a spatula to ensure they are submerged. Let the mixture sit for 5 minutes to soak.
  4. Pour the mixture into the baking dish and bake for 35–40 minutes until the top is mahogany-colored and the center is set with a slight jiggle.
  5. While baking, combine 1 cup heavy cream and 1/4 cup sugar in a saucepan over medium heat until simmering.
  6. Whisk egg yolks in a small bowl. Slowly temper the yolks by pouring in a small amount of hot cream while whisking constantly, then return the mixture to the saucepan.
  7. Simmer the sauce on low for 3–5 minutes until it coats the back of a spoon. Remove from heat and stir in the vanilla.