Instructions

• Preheat the oven to 350 degrees F. Grease an 8-inch square pan with butter.
• Put the cubed bread in the baking dish.
• In a large bowl, whisk together the eggs and egg yolks, then whisk in heavy cream, condensed milk, whole milk, evaporated milk, vanilla and salt.
• Pour the milk mixture over the bread, letting it sink in gradually. Press the bread down gently to help it soak up the milk mixture (it won’t soak it all).
• Let the bread sit for another 5 to 10 minutes while you boil a large saucepan of water.
• Cover the pan tightly with foil and put it in a slightly larger pan such as a roasting pan. Add hot water to the roasting pan so that it comes halfway up the sides of the square pan.
• Bake covered for 25 minutes, then remove foil and bake for another 25 minutes or until the top is lightly browned. Let cool completely or cool and chill if you’d prefer to serve it cold.
• Shortly before serving, whip the cream, sweeten with powdered sugar, flavor with vanilla and pipe over the bread pudding.