Classic Bread Pudding

1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine 1 tablespoon granulated sugar and brown sugar in small bowl; set aside.
2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching and rotating baking sheets halfway through baking. Let bread cubes cool for about 15 minutes; set aside 2 cups.
3. Whisk egg yolks, remaining 3⁄4 cup granulated sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
4. Spread reserved bread cubes evenly over top of soaked bread mixture; gently press into custard. Brush melted butter over top of unsoaked bread cubes. Sprinkle brown sugar mixture evenly over top. Place bread pudding on baking sheet and bake on middle rack until custard has just set, pressing center of pudding with finger reveals no runny liquid, and center of pudding registers 170 degrees, 45 to 50 minutes. Transfer to wire rack and let cool until pudding is set and just warm, about 45 minutes. Serve.

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with WHIPPED CREAM or with Bourbon–Brown Sugar Sauce. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.