Tuscan Style Bread Pudding

Preheat the oven to 375°F (375°F).

Slice the ciabatta bread thinly, then cut each slice in half; set aside about 1½ lb total.

Melt 1 stick of butter; drizzle most of it over the bread pieces, reserving roughly 1½ Tbsp for later topping.

In a large saucepan, combine the whole milk, heavy cream, and mascarpone cheese; warm over low heat until the cheese melts.

Stir in the vanilla extract, freshly ground nutmeg, and a pinch of salt; keep the mixture warm but not boiling.

In a bowl, whisk together 8 whole eggs and 2 egg yolks.

Gradually whisk the warm milk‑cream mixture into the eggs, adding slowly to avoid curdling.

Add the white sugar and brown sugar, holding back about 1 Tbsp of each; stir until fully dissolved.

Pour the custard over the bread pieces in a baking dish, ensuring the bread is fully saturated; let sit briefly to absorb.

In a separate pan, toast the chopped walnuts, pecans, and almonds with the reserved butter and the held‑back sugars until golden and fragrant, stirring every 5–6 minutes.

Scatter the toasted nut mixture over the top of the bread pudding.

Cover loosely with foil and bake for 20–30 minutes, then remove the foil and continue baking until the top is golden and the custard is set, about 40–45 minutes total.

Allow the bread pudding to cool slightly, then serve warm with a dollop of whipped cream if desired.