Butter, for greasing the baking dish
3 large eggs
4 large egg yolks
2 cups / 480 mL heavy cream, divided
1 cup / 240 mL condensed milk, divided
1 cup / 240 mL whole milk
12 oz / 360 mL evaporated milk
2 tsp vanilla extract
kosher salt
12 oz brioche bread, ripped into 1 to 1-1/2 inch chunks

3 large eggs 4 large egg yolks 2 cup s / 480 mL heavy cream, divided 1 cup / 240 mL condensed milk, divided 1 cup / 240 mL whole milk 12 oz / 360 mL evaporated milk 2 tsp vanilla extract 12 oz brioche bread, ripped into 1 to 1-1/2 inch chunks

1. Heat oven to 350 degrees. Grease a 9-inch square baking dish

2. In a large bowl, beat together all eggs and egg yolks until completely combined.

3. Add in 1 cup / 240 mL of the heavy cream, 3/4 cup / 180 mL of the condensed milk, all of the whole milk, all of the evaporated milk, all of the vanilla extract, and a pinch of kosher salt. Whisk together.

4. Set the brioche into the greased dish. Pour the egg mixture on top.

5. Press the bread down gently with a spatula to make sure all of the pieces soak up the liquid. Let stand for 10 minutes.

6. While the pudding is standing, start bringing a kettle of water to a boil.

5. Once the pudding has finished standing, drizzle 2 Tbsp condensed milk over the pudding.

6. Cover the baking dish tightly with aluminum foil, and set it inside of a large roasting pan.

7. Pour the boiling water from the kettle into the roasting pan until the water reaches halfway up the sides of the baking dish.

8. Bake about 25 minutes (until the center of the custard is almost set, but still slightly wet).

9. Remove the aluminum foil, and bake the pudding uncovered for about 30 minutes longer (until the custard is set in the center, and the top of the pudding is golden).

10. Remove the roasting pan from the over, and let the baking dish and pudding cool in the water for about 20 minutes.

11. Whip remaining 1 cup / 240 mL of heavy cream to soft peaks.

12. Serve pudding with a dollop of whipped cream. Drizzle with remaining 2 Tbsp of condensed milk.