Ingredients:

  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) water
  • 6 cups (about 8 slices) day-old bread, cubed (such as French bread, Italian bread, or challah)
  • 2 cups (475ml) whole milk
  • 1 cup (235ml) heavy cream
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons (30ml) dark rum (optional)
  • ½ cup (about 115g) raisins (optional)
  • Dusting of cinnamon

Instructions:

  1. Combine sugar and water in a saucepan. Cook over medium heat, swirling occasionally, until a golden amber caramel forms. Watch closely to prevent burning!
  2. Immediately pour the caramel into the baking dish and spread evenly.
  3. Cube the bread and place it in a large mixing bowl.
  4. In a separate bowl, whisk together milk, cream, granulated sugar, brown sugar, eggs, egg yolks, vanilla extract, cinnamon, nutmeg, salt, and rum (if using).
  5. Pour the custard mixture over the bread, pressing down gently to ensure all the bread is moistened. Add raisins, if using. Let soak for at least 20 minutes.
  6. Preheat oven to 350°F (175°C). Pour bread mixture into the prepared baking dish over the caramel.
  7. Bake for 45-55 minutes, or until set and golden brown on top. A toothpick inserted in the center should come out mostly clean.
  8. Let cool completely in the baking dish. Run a knife around the edges to loosen. Invert onto a serving platter.
  9. Cut into squares and serve warm or at room temperature, topped with cinnamon.