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Group A
Group B
Mix-Ins
Chose Your Bread: Cut enough 1-inch cubes to equal 12 cups (remove any tough crusts) and toast on a baking sheet in a 325 ̊ F oven until just crisp but not golden, about 10 minutes.
Make the Custard: Whisk 4 eggs and 4 egg yolks in a large bowl with ½ teaspoon salt and 1 cup granulated sugar (or ½ cup each granulated sugar and brown sugar or maple syrup). Whisk in 2 cups each milk and heavy cream, then 1 or 2 ingredients from Group A and, if desired, 1 ingredient from Group B.
Pick Your Mix-Ins: Place the toasted bread cubes in a large bowl and pour the custard on top. Stir in 1 or 2 of the following ingredients; use one cup of each.
Bake the Bread Pudding: Butter a 9-by-13-inch baking dish. Add the bread mixture and let soak 30 minutes (or up to 1 hour if using a dense bread). Sprinkle with 2 tablespoons granulated or brown sugar and bake at 325 ̊ F until puffed and golden and the custard is just set, about 1 hour. Transfer to a rack and let cool at least 30 minutes.
Serve the bread pudding with ice cream, whipped cream or one of these sauces: Chocolate Sauce, Jam Sauce, Butterscotch Sauce.