Ingredients:

  • 500g brioche loaf, sliced into 1-inch thick pieces
  • 30g unsalted butter, melted
  • 480ml whole milk
  • 240ml heavy cream
  • 6 large eggs
  • 100g granulated sugar
  • 15ml pure vanilla extract
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 1g fine sea salt
  • 100g light brown sugar, packed
  • 60g all-purpose flour
  • 60g unsalted butter, cold and cubed
  • 50g toasted pecans, chopped

Instructions:

  1. Arrange brioche slices on a wire rack and dehydrate at 300°F (150°C) for 10 minutes until bone-dry, or leave out overnight.
  2. Grease a 9x13 inch ceramic baking dish with 30g of melted butter and tightly pack the dry bread into the dish.
  3. In a large bowl, vigorously whisk the 6 eggs and 100g granulated sugar until pale and slightly thickened.
  4. Gradually stream in the 480ml whole milk and 240ml heavy cream while whisking to create a stable emulsion.
  5. Sift in the cinnamon and nutmeg, then stir in the vanilla extract and sea salt.
  6. Pour the custard evenly over the bread and let soak in the refrigerator for 4 to 12 hours to allow full penetration.
  7. Combine brown sugar, flour, 60g cold butter, and pecans to create the topping; sprinkle over the soaked bread.
  8. Bake at 350°F (175°C) for 45 minutes until the exterior is mahogany-colored and the center is set.