White Chocolate Bread Pudding

one loaf day-old brioche, crusts removed and cut into one inch chunks.
one stick unsalted butter, room temperature
2/3 cups white sugar
6 large eggs, room temperature
one and 1/2 cups whole milk, slightly warmed
two teaspoons vanilla
one teaspoons cinnamon
1/2 teaspoon grated nutmeg
12 ounces white chocolate, cut into 1/4 inch chunks
two and 1/2 cups heavy cream

Preheat oven to 350 degrees. Place brioche cubes on a sheet pan and toast in the oven until crisp. (You can do this while the oven is preheating).

Beat the softened butter and sugar together. Beat in the eggs, one at a time. Add the warmed milk, vanilla, cinnamon and nutmeg. Add the cream.

Layer half the toasted brioche in a buttered 9 X 13 inch glass or ceramic baking dish. Pour half the custard over the bread. Sprinkle with half the chocolate.

Layer with remaining brioche and press mixture into the custard. Add the second half of the chocolate.

Finish up with the last of the custard and press down once again.

Bake for 40 minutes. Cool and serve.