Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 1 tbsp unsalted butter for greasing pan
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon

Instructions:

  1. Generously grease a 9x13 inch baking dish with butter. Arrange the cubed brioche evenly in the pan.
  2. In a large mixing bowl, whisk the 8 eggs until well combined. Whisk in the whole milk, heavy cream, vanilla, granulated sugar, cinnamon, nutmeg, and salt until the sugar is dissolved.
  3. Slowly pour the egg custard mixture over the bread cubes. Gently press the bread down with a spatula to ensure absorption. Let it sit for at least 15 minutes or up to 12 hours in the fridge.
  4. When ready to bake, preheat the oven to 350°F (175°C). Prepare the topping by combining the cold cubed butter, brown sugar, flour, and 1 tsp cinnamon in a bowl. Use a pastry cutter to incorporate until the mixture resembles coarse crumbs.
  5. Remove the foil from the baking dish and sprinkle the crumble topping evenly over the soaked bread. Bake for 45 minutes until the center is set and the top is golden brown and crispy.