Bread pudding with vanilla pouring custard

Preheat the oven to 350F.

Cut six cups of rich bread, brioche or challah, into two inch pieces.

If the bread is fresh, let it sit out to dry or cut it and bake it on a baking sheet at 250F for 10 minutes.

Butter an eight by eight inch dish and arrange the bread in an even layer, some crust facing up.

Combine the whole milk, sugar, butter, salt and cinnamon in a pan over medium heat, stirring occasionally, until the butter melts and the milk warms.

Take off the heat and cool about 10 minutes so the eggs will not scramble.

Crack the eggs into a small bowl and whisk them into the milk mixture one at a time, then whisk in the vanilla.

Pour the custard over the bread, leaving no dry pieces on top.

Soak 20 minutes, or refrigerate to soak in advance.

Bake at 350F for 40 to 45 minutes, until the top is golden and a knife in the centre comes out clean.

For the sauce, combine the milk, cream, butter and light brown sugar in a medium saucepan over medium heat and stir occasionally.

Mix the cornstarch with a quarter cup of liquid to make a slurry.

Once the milk mixture steams, whisk in the slurry and stir until noticeably thickened, lowering the heat if the burner runs hot.

Off the heat, stir in the vanilla and a pinch of salt.

Spoon the sauce over the warm bread pudding, reserving some to spoon on at each serving, and plate with extra sauce or ice cream.