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Cut the loaf of bread (crust-on) into 5 cm cubes, then in half again. Place in a deep baking tray large enough to hold all the bread. Heat the butter in a small saucepan until hazelnut brown, about 5-10 minutes, then pour all over the bread.In a large bowl, combine the eggs, milk, cream, sugar, vanilla and whisk until smooth. Pour over the bread and allow it to stand for at least 30 minutes, to allow the milk mixture to soak into the bread.When ready to bake, preheat the oven to 170˚C (fan-forced). Sprinkle the pudding with the sugar, then bake for 30-40 minutes, or until golden. Serve the bread and brown butter pudding with vanilla ice-cream.Photography by Jiwon Kim. Want more from The Cook Up? Stream all the seasons here and for free at