Ina garden bread pudding

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Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn’t enough, we use not 1 but 2 vanilla beans to amp up the custard – plain old extract just doesn’t do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.

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