1¼cups (300 ml)whole milkcan use dairy-free alternatives
pinch of salt
pinch of cinnamon
1tablespoonvanilla extract or the seeds from one vanilla bean
Preheat oven to 325° F.
In a large bowl, whisk together eggs, whole milk, nutmeg, cinnamon, granulated sugar, and brown sugar until well incorporated and smooth.
Add stale bread cubes to custard mixture and toss to coat. Push bread down into custard to cover completely and allow to sit for 30 minutes.
Pour bread cubes with custard into buttered baking dish (mine was a 9 by 9-inch square, but use what you have). Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden brown on top.
Vanilla Bean Sauce
In a medium saucepan, add all sauce ingredients and whisk to combine. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10-12 minutes. Remove from the heat.