June’s version of this custardy dessert uses brioche as its base, which gives it a buttery flavor and silky texture that will convert everyone who tastes it into lifelong bread pudding fans. Steeping the dairy with warm spices and a real vanilla bean is an important step that adds subtle but dynamic flavor to the custard, so don’t skip it. Although untraditional, we love the addition of a salty, nutty cookie crumble topping here--it offers an exciting contrast to the pillow-soft pudding. For best results, make this the day before you want to eat it and chill it overnight.