yields one 9x13in pan of bread pudding (~8-10 servings)
The Bits and Bobs:
8-10 cups brioche bread, cubed and left to "stale" overnight on the counter **Brioche Recipe Here**
1 tbsp unsalted butter, melted
5 cups almond milk of your choice (I used one 10 oz bottle of the Califia Farms salted caramel cold brew coffee and the rest was unsweetened vanilla almond milk)
5 whole + 1 yolk eggs
1/2 tsp salt
1 tsp vanilla extract (or 1/2 tsp almond extract)
optional mix-in ideas:
chocolate chunks (I used a combo of white and dark)
nuts (I had some walnuts lying around so used those)
The night before you plan to bake, slice the bread into cubes (size doesn't really matter, but I like mine to be chunky) and leave in an uncovered bowl on the counter to stale overnight. Alternatively, you can toast the cubes in the oven on the broiler setting for 5-10 minutes, until just barely golden brown.
Grease a 9x13inch pan (at least 2 inches deep) and dump the toasted or stale cubes of bread into the pan. Spread evenly. If using any additional mix-ins, pour evenly over the bread.
Whisk together the butter, milk, eggs, salt and extract. Pour all of the contents slowly over the bread, taking care to get all of the bread covered. Push down the bread slightly to make sure it soaks up the custard. Move the pan to the refrigerator and allow to sit for 30 minutes to 1 hour.
Preheat the oven to 325°F. Allow to bake for 45-50 minutes. The custard will look no longer be liquid and will look set. A fork inserted in the middle should come out relatively clean. Allow to cool for ten or so minutes before serving. Best served with ice cream... like this No-Churn Bourbon Ice Cream :)