Instructions
- Grease a 9x13 inch baking dish.
- Arrange the Bread cubes evenly in the prepared baking dish.
- In a medium saucepan, gently heat the Heavy cream. Do not boil.
- In a large bowl, whisk together the Egg yolks and Granulated sugar until pale and thick.
- Slowly temper the egg mixture by whisking in the warm Heavy cream in a steady stream.
- Stir in the Bourbon, Vanilla bean paste, and Salt.
- Pour the Custard mixture evenly over the Bread cubes, pressing down gently to ensure all pieces are soaked.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 325°F (160°C).
- Bake uncovered for 55-60 minutes, or until set but still slightly wobbly in the center.
- Remove from oven and let cool completely.
- Sprinkle a thin, even layer of Granulated sugar over the top of the casserole.
- Using a kitchen torch, caramelize the sugar until golden brown and crisp. Serve immediately.
