Rich Bread Pudding with Crisp Cinnamon-Sugar ToppingSource: Cooks Illustrated â€œThe New Best Recipe Cookbookâ€Serves 8-10Cinnamon-Sugar Topping2 tablespoons sugar1/2 teaspoon ground cinnamonBread Pudding4 large eggs, plus 1 large egg yolk3/4 cup sugar2 1/2 cups whole milk2 1/2 cups heavy cream3 tablespoons bourbon1 tablespoon vanilla extract3/4 teaspoon freshly grated nutmeg1/4 teaspoon salt12 ounces (about 1/2 loaf) good-quality American-style white bread, sliced 3/8 inch thick and cut into 1 1/2 inch cubes (about 8 cups)11/2 tablespoons unsalted butter, melted, plus more for greasing the baking dish1. FOR THE TOPPING: Mix the sugar and cinnamon together in a small bowl2. FOR THE PUDDING: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Butter a 13 x 9 inch baking dish.3. Whisk the eggs, yolk, and sugar in a large bowl to blend well. Whisk in the milk, cream, bourbon, vanilla extract, nutmeg and salt. Stir in 6 cups of the bread cubes: mix thoroughly to moisten. Let stand 20 minutes.4. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups bread cubes on top, pushing them down gently to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, 45 to 50 minutes. Remove from the oven and let cool until set but still warm, about 45 minutes. Serve as is or with whipped cream.