Ingredients:

  • 1 lb brioche loaf, cubed into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 0.75 cup light brown sugar, packed
  • 2 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter, melted
  • 0.5 cup light brown sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Instructions:

  1. Prepare the bread foundation: Slice the brioche into 1-inch cubes. Spread on a baking sheet and toast at 300°F (150°C) for 10 minutes until the bread feels dry but not browned. This ensures maximum custard absorption.
  2. Create the emulsified custard: In a large mixing bowl, whisk together the 8 eggs, whole milk, heavy whipping cream, 0.75 cup brown sugar, vanilla extract, 1.5 teaspoons cinnamon, nutmeg, and sea salt until fully combined and smooth.
  3. Assemble the casserole: Grease a 9x13 inch baking dish. Place the toasted brioche cubes in the dish and pour the custard mixture evenly over the bread. Press down lightly to ensure every piece is submerged.
  4. Cold soak: Cover the dish tightly with aluminum foil and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully hydrate.
  5. Add the topping: Before baking, whisk together the melted butter, 0.5 cup brown sugar, and 1 teaspoon cinnamon. Drizzle this mixture evenly over the top of the soaked bread.
  6. Bake: Preheat oven to 350°F (175°C). Bake the casserole, uncovered, for 45 to 50 minutes until the top is golden brown and the center is set.