- 2 cups heavy cream
- 2 cups whole milk
- 4 eggs
- 2 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- 1½ cups sugar
- ½ teaspoon kosher salt
- 1 loaf day-old french bread, cubed (6 to 7 cups)
- 2 tablespoons softened butter for greasing
- 1 cup dark brown sugar, packed
- 2 cups heavy cream
- ½ cup (1 stick) butter
- ½ teaspoon kosher salt
- 1 tablespoon bourbon
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the cream, milk, eggs, vanilla, cinnamon, sugar, and salt. Soak the bread in the mixture for about 20 minutes.
- Grease a 9-by-13-inch casserole dish with the butter. Pour the bread and custard mixture into the dish. Bake until the pudding slightly puffs up and the edges turn a golden brown, 40 to 45 minutes
- To make the sauce, in a wok over medium-high heat, combine the brown sugar, cream, butter, and salt, stirring with a wooden spoon, until it just comes to a boil. Lower the heat to medium-low and continue stirring until the sauce thickens, about 15 to 20 minutes. Stir in the bourbon and remove the sauce from the heat.
- Spoon the sauce generously over each dish of warm bread pudding and serve.