Crack the eggs into a large bowl. Whisk until frothy then add the sugar, spices, vanilla and milk. Whisk to combine.
2 large eggs, 1/3 cup granulated sugar, 1/2 teaspoon Pumpkin Spice Blend, 2 cups milk, 1 teaspoon pure vanilla extract
Tumble in the bread cubes and use two forks to toss it until fully coated in the egg mixture. Press the bread down to submerge it, adding a splash more milk if needed.
6 cups stale bread cubes, 2 cups milk
Cover the bowl with a clean kitchen towel. Chill the bread cubes for an hour or up to overnight. This helps it to absorb the custard base. If you're using a fluffy enriched bread (like brioche) you can skip the soak.
Preheat the oven to 350℉. Generously butter a 9-inch square baking dish.
1 Tablespoon melted butter
Remove the soaking bread from the fridge. This is when you can add in any extra ingredients such as berries, chocolate chips, nuts or dried fruit. Stir to combine.
1 cup add-ins of choice
Transfer the soaked bread cubes to the baking pan. Press down gently into the pan. Brush the top of the bread cubes with melted butter. Sprinkle with Turbinado sugar.
Bake the bread pudding for around 40 minutes. It will puff slightly, and be golden on the top. If you have a thermometer, the interior should measure 160℉.
Cool slightly, then scoop into shallow bowls and serve warm. Best enjoyed with a drizzle of caramel sauce or dollop of soft whipped cream.