Ingredients:

  • 1 lb brioche bread loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.75 cup light brown sugar, packed
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Cut your 1 lb brioche loaf into 1 inch cubes. Note: If the bread is fresh, toast the cubes at 300°F for 10 minutes to dry them out.
  2. In a large bowl, combine 8 large eggs, 2 cups whole milk, 0.5 cup heavy cream, 0.75 cup light brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until no streaks of egg remain.
  3. Grease a 9x13 inch baking pan and spread the bread cubes evenly.
  4. Pour the custard mixture over the bread. Press down with a spatula until every cube has been submerged.
  5. Cover and refrigerate for at least 30 minutes, or overnight for an overnight french toast casserole experience.
  6. In a small bowl, mix 0.5 cup melted butter, 0.5 cup flour, 0.5 cup brown sugar, and 1 tsp cinnamon until a thick, sandy paste forms.
  7. Set your oven to 350°F (175°C).
  8. Crumble the topping over the soaked bread just before baking. Don't over mix; you want chunks of topping.
  9. Bake for 45 minutes until the top is golden brown and the center doesn't jiggle.
  10. Let the dish sit for 5 minutes to allow the custard to fully set before slicing.