Sourdough Bread Pudding

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In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve. Set aside until cooled.
3 cups whole milk, 3/4 cups granulated sugar, 1/4 cup unsalted butter, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 1/4 tsp salt

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While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be.
1 loaf sourdough brioche bread

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Generously butter a 9" x 13" baking dish. Add the cubed bread.
1 tbsp softened butter
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Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.
4 ea eggs
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Pour the custard over the cubed bread and top with raisins (or any other topping you like).
1 cup raisins

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Bake for 45 minutes, or until the top is golden brown and bread and egg mixture is set.

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In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.
1 cup whole milk, 1 cup heavy cream, 1/4 cup butter, 1/2 cup brown sugar, 1 tbsp vanilla extract, 1/8 tsp salt
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Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.
2 tbsp corn starch, 1/4 cup water
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Pour the prepared sauce over the warm sourdough bread pudding and enjoy!