The best bread pudding

Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 10 cups challah (about 500g), cut into 2.5cm cubes
• 3 cups heavy cream
• 2 cups whole milk
• 1 cup granulated sugar
• 2 vanilla pods, seeds scraped out
• 0.5 tsp fine salt
• 1/4 tsp ground cinnamon
• 4 large eggs + 4 yolks
• 3 tbsp. l. sugar turbinado

Preparation:

1. Preheat oven to 150°C. Grease a 22x32 cm baking pan with 1 tbsp. butter.
2. Toast the bread cubes on a baking sheet in the oven until they begin to dry out and harden, about 20 minutes. Set aside. Increase the oven temperature to 160°C.
3. In a large bowl, whisk together the cream, milk, sugar, vanilla seeds, salt, cinnamon, eggs, and yolks. Add the bread to the bowl and toss to coat completely. Cover and let sit for 30 minutes, occasionally turning the bread over to ensure it's completely coated.
4. Spread the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a bowl until completely melted, about 1 minute. Drizzle the butter over the bread mixture, then sprinkle with turbinado sugar. Bake until the custard is set and the top of the bread pudding is golden brown, 1 hour 15 minutes to 1 hour 30 minutes. Let cool slightly before serving. Serve the bread pudding warm or at room temperature.