2 hours 10 minutes
7 cups day-old bread, cut into 1" cubes (we love Challah for this recipe)
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup black currants
1 teaspoon nutmeg
2 cups whole milk
2 cups half-and-half
Vanilla Caramel Sauce:
1/2 cup unsalted butter
1 cup light brown sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 can evaporated milk
Grease a 9”x13” oven safe pan with butter.
Place the bread cubes into the pan and sprinkle the currants over the bread. Drizzle the melted butter over the bread and currants but do not mix or toss the bread cubes. Set aside.
In a large bowl beat the eggs until broken up, and blend in the sugar, nutmeg, half-and-half, and whole milk. Be careful to not over-beat the egg mixture! Whisk together gently until ingredients are combined.
Pour egg mixture over the bread cubes and let it soak in, patting the bread down into the mixture as necessary. For best results allow to sit for at least an hour.
While waiting for mixture to soak, preheat oven to 350°F and make the caramel sauce.
To make the vanilla caramel sauce, melt together the butter and brown sugar in a sauce pan over medium heat. Stir constantly until completely melted. Whisk in the evaporated milk and bring to a boil, stirring constantly. Remove from heat and whisk in the vanilla and salt. Set aside.
Once the bread mixture has soaked for at least an hour, bake uncovered for about 45 minutes, checking at 35 minutes; if pudding is starting to brown on the top, cover loosely with foil for the remaining time.
Remove pudding from oven and pour the caramel sauce evenly over the top (gently reheat caramel sauce if needed). Return pan to oven and bake an additional 10 minutes or until the pudding is puffy all over and golden brown.
Allow to cool before serving. (Tastes even better the next day!)