• Preheat oven to 375F (190C).
• Cut bread into 1” cubes and set aside.
  16 oz stale Challah bread
• In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
  ½ cup light brown sugar, ¼ cup granulated sugar, 4 Tablespoons unsalted butter, 1 Tablespoon vanilla extract, 1 ½ teaspoons ground cinnamon, ¾ teaspoon table salt
• Add eggs and whisk well.
  5 large eggs
• Add milk and heavy cream and whisk until mixture is well combined.
  1 ½ cups whole milk, 1 cup heavy cream
• Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
• Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
• Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
  2 Tablespoons salted or unsalted butter, 2 Tablespoons turbinado sugar
• Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while the pudding cools.

For the sauce

• In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
  4 tablespoons unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar, ¼ cup heavy cream, ⅛ teaspoon salt
• Increase heat to medium and bring mixture to a boil, stirring often.
• When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
  ½ teaspoon vanilla extract
• Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!