Bread Pudding

1. Preheat oven to 250°F. Cut brioche into  cubes and spread them evenly on a baking sheet.
2. Bake the cubes for 30–40 minutes, stirring every 8–10 minutes, until dry but not browned (very slight browning is fine). Remove from oven and let cool. Increase oven temperature to 350°F.
3. In a large mixing bowl, whisk together eggs, yolks, sugar, vanilla, lemon zest (if using), ½ teaspoon of the cinnamon, salt, nutmeg, heavy cream, and milk until well combined.
4. Add the dried bread cubes to the bowl and gently stir to coat. Let sit for 5 minutes, then press the cubes down into the custard mixture. Stir again after another 5–7 minutes to ensure all bread is thoroughly soaked.
5. Transfer the mixture to a greased 13×9-inch baking dish, pressing down gently to submerge the bread in the custard.
6. Melt the butter and lightly dab it over the top with a pastry brush. Sprinkle evenly with coarse decorating sugar and the remaining ¼ teaspoon cinnamon.
7. Bake 25–30 minutes, or until the custard is just set, the top is lightly browned, and pressing a bread cube shows no runny custard.
8. Remove from oven and cool on a wire rack for 20–30 minutes before serving.

Vanilla Butter Cream Sauce

1. Combine the butter, heavy cream, and sugar in a small saucepan. Cook over medium-low to medium heat, stirring often, until the sugar is fully dissolved and the sauce looks smooth and slightly thickened, about 4–5 minutes.
2. Remove from heat and stir in the vanilla extract.
3. Serve warm.