Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp 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
  • 1/2 cup pecans, chopped

Instructions:

  1. Grease a 9x13 inch ceramic or glass baking dish with butter. Arrange the brioche cubes evenly in the dish, ensuring they are packed snugly.
  2. In a large mixing bowl, whisk the 8 eggs thoroughly until no white streaks remain. Whisk in the milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread cubes. Press down lightly with a spatula to ensure every piece of bread is submerged and begins absorbing the liquid.
  4. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight to allow the bread to fully hydrate.
  5. In a medium bowl, combine the cold cubed butter, brown sugar, flour, and cinnamon. Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs, then stir in the chopped pecans.
  6. Remove the casserole from the refrigerator. Sprinkle the topping evenly over the soaked bread. Bake at 350°F (175°C) for 45 minutes until the topping is a deep mahogany color and the custard is set.