Bread Pudding

Preheat oven to 350°F (175°C).

In a medium saucepan, combine 1 1/3 cups whole milk, 1/3 cup granulated sugar, 2 tbsp unsalted butter, 1 tsp ground cinnamon, and 1/2 tsp salt. Place over medium heat and stir occasionally until the butter is fully melted. Set aside to cool slightly, about 10 minutes, until just warm to the touch.

Lightly butter an 8-inch square baking dish. Place the 6 cups of stale bread cubes in the prepared dish.

Once the milk mixture is warm, whisk in the 3 large eggs one at a time, then whisk in 1 tbsp vanilla extract. Pour the custard evenly over the bread cubes, ensuring all pieces are moistened. Let the mixture sit for 20 to 30 minutes to allow the bread to soak up the liquid.

Bake for 40 to 45 minutes, or until golden brown on top and a knife inserted into the center comes out clean. The internal temperature should reach 160°F-170°F.

While the bread pudding is baking, combine 2/3 cup whole milk, 2/3 cup heavy cream, 1/3 cup packed light brown sugar, and 1 1/3 tbsp unsalted butter in a medium saucepan. Place over medium heat, stirring occasionally, until the butter and sugar are fully melted and the mixture is steaming.

In a small bowl, dissolve 1 1/3 tbsp cornstarch in 1/4 cup water (or bourbon/rum for a boozy kick). Stir the cornstarch mixture into the steaming milk mixture. Stir constantly until the sauce has thickened, about 1 to 2 minutes. Remove from heat and stir in 1 tbsp vanilla extract and salt, if desired.

Pour some of the warm vanilla sauce over the bread pudding. Serve immediately with extra sauce on the side.