Prepare the Bread:

• Preheat your oven to 350°F (175°C).
• Spread the cubed bread on a baking sheet and toast lightly in the oven for 5-7 minutes. This helps the bread absorb the custard.

Make the Custard:

• In a large bowl, whisk together the milk/heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

Assemble the Bread Pudding:

• Place the toasted bread cubes in a greased 9×13-inch baking dish.
• Sprinkle the pecans and raisins (if using) evenly over the bread.
• Pour the custard mixture over the bread, pressing gently with a spatula to ensure the bread soaks up the liquid.
• Let it sit for 15-20 minutes to absorb.

Add the Topping:

• Mix the melted butter, sugar, and cinnamon in a small bowl. Drizzle or sprinkle it over the top of the bread pudding for added flavor and crunch.

Bake:

• Cover the dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.

Prepare the Sauce:

• While the pudding bakes, combine the cream, brown sugar, butter, vanilla, and salt in a small saucepan.
• Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Keep warm.

Serve:

• Allow the bread pudding to cool slightly before serving.
• Drizzle with the warm sauce or serve with a dollop of whipped cream or a scoop of vanilla ice cream.

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Smaller Batch Bread Pudding:

If you don’t have 6 cups of bread cubes, you can easily scale the recipe down to match the amount you have. Here’s how to adjust:

Estimate the Bread Amount: Measure how many cups of bread cubes you have. For example, if you have 3 cups, you’ll make half the original recipe.

Adjust the Ingredients: Divide all the ingredients by the same proportion as your bread amount. For 3 cups (half of 6 cups), halve all the ingredients:

Custard:

• 1 ¼ cups milk
• 2 large eggs
• ⅜ cup granulated sugar (6 tbsp)
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• Pinch of salt

Optional mix-ins like pecans and raisins can also be halved.

Select a Smaller Baking Dish: Use a smaller dish, such as an 8×8-inch square pan or a loaf pan, to ensure the bread pudding isn’t spread too thin. Adjust baking times as needed; it may bake faster in a smaller dish.

Check Baking Time: Start checking for doneness after 20-25 minutes for smaller portions. The top should be golden, and the custard should be set but still slightly jiggly in the center.

Sauce and Topping: Scale the sauce and topping ingredients proportionally. For example, use 1 tbsp melted butter and 1 tbsp sugar for the topping.

This method allows you to create the perfect portion size based on the bread you have!

Tips for Adjustments:

• If you’re using a slightly smaller baking dish (like an 8×8), be sure to check the bread pudding’s doneness earlier, as it may bake faster.
• If you have less bread, you can also decrease the custard proportionally or keep it the same for a richer pudding.