½poundgood quality homemade white bread or briochecut into small chunks**
2large egg yolks
3/4cupheavy cream170 grams
1/2can condensed milk(196 grams
3/4cupwhole milk170 grams
1cupevaporated milk230 grams
1 1/2teaspoonsvanilla extract
Whipped Cream Topping
1/4cuppowdered sugar or to taste (I sometimes use more)
caramel sundae sauce or whatever your favorite is
Preheat the oven to 350 degrees F. Grease an 8 inch square pan with butter.
Put the cubed bread in the baking dish.
In a large bowl, whisk together the eggs and egg yolks, then whisk in heavy cream, condensed milk, whole milk, evaporated milk, vanilla and salt.
Pour the milk mixture over the bread, letting it sink in gradually. Press the bread down gently to help it soak up the milk mixture (it won’t soak it all).
Let the bread sit for another 5 to 10 minutes while you boil a large saucepan of water.
Cover the pan tightly with foil and put it in a slightly larger pan such as a roasting pan. Add hot water to the roasting pan so that it comes halfway up the sides of the square pan. If you don’t have enough boiling water, you can add hot tap water.
Bake covered for 25 minutes, then remove foil and bake for another 25 minutes or until the top is lightly browned. Let cool completely or cool and chill if you’d prefer to serve it cold..
Shortly before serving, whip the cream, sweeten with powdered sugar, flavor with vanilla and pipe over the bread pudding.
I've been using the Three Rise Sandwich Bread because it's slightly sweet and soft, but you can also use Challah or Brioche.