5 cups brioche cubes (Use any good quality bread. I’ve used day old croissants here but Brioche, French, Italian or Belgian bread is good too.)
Grease an 8x8 inch baking dish well. Toss the bread cubes with :
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1 1/2 cups whipping cream
1 1/2 cups milk
3 egg yolks
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
Place half the bread cubes in the bottom of the baking dish and over the surface, add about 9-12 dollops of good quality
Top with the remining half of the bread cubes and sprinkle with another 9-12 dollops of strawberry jam. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
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