The best bread pudding breakfast

Ingredients:

• 8 cups challah or brioche, cut into 2.5cm cubes (about 340g)
• 1 tbsp unsalted butter
• 3 cups heavy cream
• 2 cups of milk
• 1 cup of sugar
• 1 tbsp vanilla extract
• 0.5 tsp fine salt
• 1/4 tsp ground cinnamon
• 4 large eggs + 6 yolks
• 0.5 cup raisins (optional)

Preparation:

1. Preheat oven to 300°F (150°C). Grease a 20cm square baking pan with butter. Toast the bread cubes on the baking sheet in the oven until they begin to dry out and harden, about 20 minutes. Set aside.
2. Increase oven temperature to 160°C.
3. In a large bowl, combine the cream, milk, sugar, vanilla extract, salt, cinnamon, eggs, and yolks. Add the bread to the bowl and toss to coat completely. Cover and let sit for about 30 minutes, pressing down occasionally to ensure all the cubes are coated with liquid.
4. Meanwhile, soak the raisins, if using, in hot water for 10 minutes. Once they've plumped up, drain the water, add them to the bowl with the bread, and gently toss to combine.
5. Spread the bread mixture into the prepared baking dish and bake until the custard is set and the top of the bread pudding is deep golden, about 1.5 hours. Let cool slightly before serving. Serve the bread pudding warm or at room temperature.