Ingredients
2 large eggs2 large egg yolks2-1/4 cups half-and-half cream2 cups whole milk1/2 cup butter, melted1/4 cup sugar1 tablespoon vanilla extract1-1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon sea salt20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)3 tablespoons brown sugarSAUCE:1 cup butter, cubed1 cup packed brown sugar1 cup half-and-half cream2 teaspoons vanilla extract1/4 teaspoon sea salt1/8 teaspoon baking soda
Preparation
Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes.
Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
