>> title: Bread Pudding
>> category: Custards & Puddings
>> tags: bread, custard, cinnamon, oven, dessert
>> counters: Diner, Meat and Three
>> servings: 8
>> time: 1 hr 45 min
>> slack: forgiving — it is a custard, and one taken past a set centre weeps and goes rubbery around the edges of the dish

Preheat the #oven{} to 350°F (175°C).

Butter a #9x13-in baking dish{}.

Whisk @eggs{5%large}(250 g), @egg yolks{2%large}(37 g), @granulated sugar{3/4%cup}(150 g), @vanilla extract{2%tsp}(10 mL), @ground cinnamon{1/2%tsp}(1.3 g), @freshly grated nutmeg{1/4%tsp}(0.5 g), @table salt{1/2%tsp}(3 g) until smooth.

>> step: whisk in the dairy
Whisk @whole milk{2 1/2%cup}(600 mL), @heavy cream{1 1/2%cup}(360 mL) into @&(~1)eggs{}.

>> step: soak 30 min
Soak @day-old challah{1%lb}(450 g, torn into 1-in cubes), @raisins{1/2%cup}(75 g) in @&(~1)custard{} for ~{30%min}, pressing them under.

>> step: bake at 350°F 50 to 60 min
Scatter @unsalted butter{2%Tbs}(28 g, in bits), @turbinado sugar{2%Tbs}(25 g) over @&(~1)soaked bread{} and bake at 350°F for ~{50%min}.