1 loaf day-old white bread
1½ cups (375 mL) whole milk
1½ cups (375 mL) heavy (35%) cream
3 large eggs
5 large egg yolks
½ cup (125 mL) + 2 tablespoons (30 mL) sugar, divided
1/8 teaspoon (0.5 mL) kosher salt

Preheat the oven to 325°F (160°C). Grease an 11- x 7-inch (2 L) baking dish with unsalted butter and dust with sugar. Tap out the excess sugar.

Cut the bread into 1-inch (2.5 cm) slices, then cut each slice into 6 pieces. Scatter them into the baking dish.

The bread should provide just the right amount of cubes to fill the baking dish. Set aside.

To prepare the custard, in a medium saucepan, bring the milk and cream to a boil, then remove from the heat.

Whisk the eggs and egg yolks in a large bowl until blended.

Add ½ cup (125 mL) of the sugar and the salt and whisk until blended. Slowly add the hot milk mixture to the eggs, whisking constantly to ensure the eggs don’t curdle.

Pour the custard over the bread. Press down on the bread every now and then to make sure each cube soaks up the custard. The baking dish should be about threequarters full and the bread exposed above the custard. Cover the baking dish with parchment paper and then cover tightly with foil.

Place the baking dish in a large roasting pan and add enough hot water to come halfway up the side of the baking dish. Carefully transfer to the oven and bake for 45 minutes to 1 hour, or until the pudding is springy and set, not wet and runny — a knife will come out clean.

Remove from the oven, but leave the oven on. Remove the baking dish from the water bath and remove the foil and parchment paper.

Sprinkle the bread pudding with the remaining 2 tablespoons (30 mL) sugar and return to the oven to brown, about 10 minutes. Cool on a rack for at least 30 minutes, then serve warm. Store, covered and refrigerated, for up to 5 days.