Butter a 9x13 inch square pan.

Slice bread into uniform pieces, approximately 1.5’’ x 1.5’’ squares. Be sure to further reduce the size of the ends so that they are able to absorb the custard.

Dip each side of each piece of bread in melted butter, then place in the pan, forming a tight layer. After the first layer, order the second layer so that they cover the junctions in the first layer.

Mix the yolks and eggs together, then stir in the milk, cream, sugar, salt, vanilla and spices.

Pour over the bread so it is covered by custard. Cover with plastic wrap and carefully weigh down with several heavy cans (of beans, tomatoes, whatever you have) to ensure all bread pieces are soaking in custard.

Let stand for 30 minutes to allow the bread to soak and flavors to meld. Meanwhile, preheat oven to 325 F.

Bake for one hour total, until bubbling and browned on top. In last 20 minutes, cover pan with tinfoil and raise the temperature to 350 F.

Serve warm with caramel sauce.