Ingredients:

  • 1 lb Brioche or Challah bread, cubed into 1-inch pieces
  • 1 tsp Ground cinnamon
  • 4 large Eggs
  • 1 1/2 cups Whole milk
  • 3/4 cup Heavy cream
  • 1/3 cup Brown sugar, packed
  • 1 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 3 tbsp Unsalted butter, melted
  • 1/3 cup Light brown sugar
  • 1 tsp Ground cinnamon

Instructions:

  1. Cut brioche or challah into uniform 1-inch cubes.
  2. Grease a 9x13 inch baking dish with butter or non-stick spray and spread the bread cubes evenly across the bottom.
  3. Sprinkle a pinch of cinnamon over the bread and toss gently to coat.
  4. In a large bowl, whisk together the eggs until smooth, then slowly whisk in the milk, heavy cream, and vanilla extract.
  5. Stir in the brown sugar, cinnamon, nutmeg, and salt until the sugar is completely dissolved.
  6. Pour the custard mixture evenly over the bread and use a spatula to gently press the bread down, ensuring every cube is submerged.
  7. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, or overnight.
  8. Remove the casserole from the fridge 20 minutes before baking to temper.
  9. Preheat the oven to 350°F (175°C).
  10. Mix the melted butter, brown sugar, and cinnamon for the crunch topping and sprinkle evenly over the soaked bread.
  11. Bake on the center rack for 45 minutes until the center is set and the top is deep golden-brown.