1: Prepare the Bread

1. Cut the bread into 1-inch cubes if it’s not already pre-cut.
2. If the bread is fresh, toast it in the oven at 300°F (150°C) for 10–15 minutes to dry it out slightly. This helps it absorb the custard better without turning mushy.

2: Make the Custard Mixture

3. In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, salt, and cinnamon (if using) until smooth.
4. In a saucepan, heat the heavy cream and milk over medium-low heat until warm but not boiling. Stir occasionally to prevent scorching.
5. Remove from heat and stir in the white chocolate, whisking until completely melted. Let it cool slightly.
6. Slowly pour the melted white chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.

3: Assemble the Pudding

7. Grease a 9×13-inch baking dish with butter.
8. Spread the bread cubes evenly in the dish.
9. Pour the custard mixture over the bread, ensuring every piece is soaked.
10. Let it sit for 20–30 minutes, occasionally pressing the bread down to absorb the liquid fully.

4: Bake the Bread Pudding

11. Preheat your oven to 350°F (175°C).
12. Cover the dish loosely with foil and bake for 30 minutes.
13. Remove the foil and bake for another 15–20 minutes, or until the pudding is golden brown on top and set in the middle.
14. To test for doneness, insert a knife in the center—it should come out mostly clean, with a slight custard residue.

5: Make the White Chocolate Sauce

15. In a small saucepan, heat the heavy cream over medium-low heat until warm.
16. Remove from heat and stir in the white chocolate until fully melted.
17. Mix in the vanilla extract and a pinch of salt, stirring until smooth.

6: Serve and Enjoy

18. Let the bread pudding cool for 10 minutes before serving.
19. Drizzle with warm white chocolate sauce and garnish with fresh mint or a dusting of powdered sugar for an elegant touch.
20. Enjoy warm with a cup of coffee or tea!