Cinnamon-Infused Chocolate Hazelnut Bread Pudding with Maple Bourbon Sauce

Preheat your oven to 350°F (175°C). Cut the day-old brioche bread into 1-inch cubes and place them in a large mixing bowl.

In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until well combined.

Pour the egg mixture over the bread cubes, ensuring they are all soaked evenly. Gently fold in the chopped hazelnuts and chocolate chips, mixing until just combined.

Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.

While the bread pudding is baking, prepare the maple bourbon sauce by combining maple syrup, bourbon, and a pinch of salt in a small saucepan over medium heat.

Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Once the bread pudding is done, remove it from the oven and let it cool for 10 minutes before serving.

Drizzle the warm maple bourbon sauce over each serving of bread pudding and garnish with whipped cream or a scoop of vanilla ice cream if desired.