Ingredients:

  • 1 loaf of brioche or challah bread, cut into 1-inch cubes (about 10 cups or 250g)
  • 6 large eggs
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • ¾ cup granulated sugar (150g)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup unsalted butter (115g), melted
  • 1 cup brown sugar, packed (220g)
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Place the bread cubes in a large baking dish.
  2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Pour the custard mixture over the bread cubes, ensuring all pieces are soaked. Press the bread gently to submerge any floating cubes.
  4. Cover the dish with foil and refrigerate for at least 30 minutes or overnight for best results.
  5. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
  6. After chilling, remove the casserole from the fridge, and sprinkle the topping evenly over the top.
  7. Bake uncovered for 40-45 minutes or until the top is golden brown and the casserole is set. Check for doneness with a knife - it should come out clean.
  8. Let cool for a few minutes. Serve warm, drizzled with maple syrup if desired.