Ingredients:

  • 1 large loaf (approximately 700 g / 24 oz) Brioche or Challah, sliced thick or cubed into 1-inch pieces
  • 2 tbsp (30 g) Unsalted Butter, melted (for greasing pan)
  • 8 large Eggs (L)
  • 1 cup (240 mL) Whole Milk
  • 1 cup (240 mL) Heavy Cream (35% fat)
  • ½ cup (100 g) Granulated Sugar
  • 2 tsp (10 mL) Pure Vanilla Extract
  • 1 tsp (5 g) Ground Cinnamon
  • ¼ tsp (1 g) Ground Nutmeg
  • Pinch of Salt
  • ½ cup (113 g) Cold Unsalted Butter, cubed (for streusel)
  • ½ cup (100 g) Brown Sugar, packed (for streusel)
  • ½ cup (60 g) All-Purpose Flour (for streusel)
  • 1 tsp (5 g) Ground Cinnamon (for streusel)

Instructions:

  1. Cube the brioche into uniform 1-inch (2.5 cm) pieces. Spread the cubes on a sheet pan and allow to sit uncovered for at least 1 hour, or lightly toast them at 300°F (150°C) for 10 minutes to dry them out slightly.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is homogenous and the sugar is fully dissolved.
  3. Lightly grease the 9x13 inch baking dish with melted butter. Transfer the dried bread cubes to the dish, distributing them evenly. Pour the custard mixture slowly over the bread, ensuring all pieces are fully saturated. Gently press the bread down to submerge.
  4. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight (8–12 hours) to allow the bread to fully absorb the liquid.
  5. Preheat the oven to 350°F (175°C). If using the streusel topping, combine the cold butter, brown sugar, flour, and cinnamon using your fingers or a pastry cutter until crumbly.
  6. Remove the casserole from the refrigerator and discard the plastic wrap. Sprinkle the streusel topping evenly over the surface (if using). Bake for 45–55 minutes, or until the top is golden brown, puffed, and a knife inserted near the center comes out clean.
  7. Allow the casserole to rest for 10–15 minutes after removing it from the oven before scooping and serving warm, optionally with maple syrup or whipped cream.