Best Bread Pudding

Preheat the oven to 350°. In a large bowl, whisk together the eggs, egg yolks, half-and-half, whole milk, butter, sugar, vanilla extract, cinnamon, nutmeg and salt until blended.

Add the bread cubes, and gently toss until cubes are evenly coated in the custard. Editor’s Tip: This is the perfect time to add any mix-ins like dried fruit, nuts or chocolate chips.

Transfer mixture to a greased 3-quart or 13x9-inch baking dish. Sprinkle the top with the brown sugar. Let the mixture stand until the bread is softened, about 15 minutes. Bake until the bread pudding is puffed and a knife inserted in the center comes out clean, 40 to 45 minutes.

Meanwhile, melt the butter in a large heavy saucepan over medium heat. Add the brown sugar, and stir until it’s dissolved. Gradually stir in the cream. Bring to a boil. Reduce the heat, and simmer until thickened, 15 to 20 minutes, stirring constantly. Remove the saucepan from the heat. Add the vanilla, sea salt and baking soda, stirring well.

Scoop or cut slices of warm bread pudding onto plates or into shallow bowls. Pour the warm sauce over the tops, and serve.