Ingredients
1 loaf (16 oz) Brioche or Challah bread, cubed
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 tablespoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour (for topping)
1/2 cup packed light brown sugar (for topping)
1 teaspoon ground cinnamon (for topping)
1/2 cup unsalted butter, cold and cubed (for topping)
Instructions
Step 1: Grease a 9x13 inch baking dish with butter or non-stick spray and fill it with the cubed bread.
Step 2: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, 1 tsp cinnamon, and nutmeg until completely smooth.
Step 3: Pour the custard mixture evenly over the bread cubes, pressing down slightly to ensure all pieces are submerged.
Step 4: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Step 5: When ready to bake, preheat your oven to 350°F (175°C). Prepare the topping by mixing flour, brown sugar, and 1 tsp cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until it resembles coarse crumbs.
Step 6: Sprinkle the topping evenly over the soaked bread. Bake for 45-50 minutes, covering with foil for the first 20 minutes, until the center is set and the top is golden brown.
Step 7: Let rest for 5-10 minutes before serving with maple syrup or fresh fruit.
Notes
For best results, use day-old bread. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out before adding the custard.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 145mg
