Ingredients:

  • 1 lb brioche bread, stale and cut into 1-inch cubes
  • 1 tbsp unsalted butter, for greasing
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.75 cup light brown sugar, packed
  • 2 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 0.5 cup cold unsalted butter, cubed
  • 1 pinch salt

Instructions:

  1. Grease your 9x13 baking dish generously with the 1 tbsp of unsalted butter. Scatter the 1 lb of brioche cubes evenly into the pan. Note: Don't pack them down; you want gaps for the custard to flow through.
  2. In a large bowl, whisk the 8 large eggs until pale and frothy. Add the 2 cups whole milk, 0.5 cup heavy cream, 0.75 cup brown sugar, 2 tbsp vanilla, 1 tsp cinnamon, 0.25 tsp nutmeg, and 0.5 tsp salt. Whisk until no brown sugar lumps remain.
  3. Pour the liquid mixture slowly over the bread cubes, ensuring every piece gets a little bath. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight. Note: This is where the magic happens as the starch absorbs the liquid.
  4. In a medium bowl, combine 0.5 cup flour, 0.5 cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Use a pastry cutter or your fingers to work in the 0.5 cup cold cubed butter until the mixture looks like coarse sand.
  5. Preheat your oven to 350°F (180°C). Remove the casserole from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Note: Cold glass pans can shatter if put directly into a hot oven.
  6. Sprinkle the streusel mixture evenly over the top of the soaked bread. Don't be shy; cover the whole surface to ensure a consistent crust.
  7. Place the dish in the center of the oven and bake for 45 minutes. Cook until the center is set and the top is golden brown and crackling.
  8. Remove from the oven and let it rest for 10 minutes before serving. Note: This allows the residual heat to finish setting the very center of the custard.
  9. Dust with a little powdered sugar or a drizzle of maple syrup. Serve while warm to keep that contrast between the crispy top and silky middle.