Ingredients:

  • 1 lb brioche or challah, cut into 1-inch cubes
  • 1/2 cup raisins or dried cranberries
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 tbsp bourbon

Instructions:

  1. Cut the brioche into 1-inch cubes. If fresh, spread on a baking sheet and toast at 300°F (150°C) for 10-15 minutes until dehydrated like a dry sponge but not browned.
  2. In a large mixing bowl, whisk together the 4 eggs, 2 cups milk, 1 cup heavy cream, 3/4 cup sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved.
  3. Grease a 6-quart slow cooker with butter or non-stick spray. Place the bread cubes and raisins inside, then pour the custard mixture over the top. Use a spatula to gently press the bread down to ensure full saturation.
  4. Place two layers of paper towels over the top of the slow cooker before putting the lid on. This catches the condensation that usually drips back onto the pudding, ensuring the top stays moist but never soggy or waterlogged.
  5. Cook on Low for 4 hours until the custard is set and the edges are golden brown.
  6. Prepare the bourbon sauce by melting 1/2 cup butter, 1/2 cup sugar, 1/2 cup heavy cream, and bourbon in a saucepan over medium heat, whisking until thickened. Pour over individual servings.