Start by preheating your oven to 350°F (175°C). Grab that rustic white bread and cut it into cubes. You want it thoroughly dried. It’s tempting to use fresh bread, but it’ll turn into mush. Lay it out on a baking sheet and let it dry for at least a few hours. Overnight is even better!

In a large mixing bowl, whisk the eggs together. Add the fine cane sugar gradually, mixing until it dissolves. Next, pour in your whole milk and gently melted unsalted butter. Add the pure vanilla essence, nutmeg, cinnamon, and sea salt. Make sure everything is combined smoothly.

Now it’s time to introduce that dried bread to the mix. Gently fold in the bread cubes to ensure they absorb that beautiful custard mixture. Add the golden raisins and roughly chopped pecans next. If you’re feeling adventurous, splash in the bourbon. That hint of warmth will elevate your bread pudding significantly.

Pour the entire mixture into a greased baking dish. Bake it for about 45 minutes, or until the top is golden and the internal custard is set. This is when the magic happens. The aroma that fills your kitchen will unmistakably lure anyone nearby.

While the pudding bakes, whip your chilled heavy cream in a separate bowl. Aim for soft peaks. Gradually add the superfine sugar and continue whipping until you reach stiff peaks. Stir in Madagascar vanilla extract, Grand Marnier, brandy, and crème fraîche. What you’ve created is a luscious topping to balance the richness of your pudding.