Ingredients:

  • 1 lb stale brioche or croissants, cut into 1-inch cubes
  • 1 tbsp unsalted butter, for greasing
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 2 tbsp vanilla bean paste or extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup light brown sugar, packed
  • 1 cup pecans, roughly chopped
  • 1 pinch salt

Instructions:

  1. Cut your 1 lb of brioche or croissants into 1 inch cubes. Note: If the bread is fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out.
  2. Use the 1 tbsp of unsalted butter to generously coat the bottom and sides of your 9x13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
  3. In a large bowl, combine the 8 eggs, 2 cups milk, 1 cup heavy cream, 0.75 cup granulated sugar, 2 tbsp vanilla, 1 tsp cinnamon, 0.5 tsp nutmeg, and 0.25 tsp salt. Whisk until the mixture is completely pale and no streaks of egg remain.
  4. Pour the custard evenly over the bread cubes. Press down lightly with your hands to submerge the top layer. Cover with foil and chill for at least 4 hours, but ideally 12 hours (overnight).
  5. In a small bowl, mix the 0.5 cup cold cubed butter, 0.5 cup light brown sugar, 1 cup chopped pecans, and a pinch of salt. Use a fork to work the butter in until the mixture looks like coarse, wet sand.
  6. Take the dish out of the fridge 30 minutes before baking. Preheat your oven to 350°F (175°C). Sprinkle the pecan topping evenly over the soaked bread. Place the dish in the oven and bake for 45-50 minutes until the top is mahogany brown and the center doesn't jiggle when shaken.
  7. Let the casserole sit for 5-10 minutes before serving. Note: This allows the custard to finish setting so you get clean slices.