- 12½ ounces cream
- 6 ounces brown sugar
- ¾ teaspoon salt
- 12½ ounces cold milk
- 5 ounces egg yolks (about 6)
- 2 quarts cubed country bread (or to taste, see note below)
Heat the cream with the brown sugar and salt just until the sugar melts. Add milk off the heat, then whisk in the yolks. Pour over bread in a baking pan and let the bread soak up the custard for an hour up to overnight (the longer, the more integrated the bread will be).
Preheat oven to 200°F and bake the bread pudding until the center has an internal temperature of 190°F.
Note: The amount of bread used determines the density of the bread pudding. Use more bread if you want a firm result. But our guess is you want it as feather light and fluffy as Chef Bartolome makes it.