Ingredients:

  • 1 (1.5–2 lb) loaf Brioche or Challah Bread, preferably stale, cubed into 1-inch pieces
  • 2 Tbsp Unsalted Butter, softened (for greasing)
  • 8 large Eggs
  • 1 cup Whole Milk
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Granulated Sugar
  • 1/4 cup lightly packed Brown Sugar
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp fine sea Salt
  • 1/2 cup All-Purpose Flour (for optional streusel)
  • 1/4 cup packed Brown Sugar (for optional streusel)
  • 1/2 tsp Ground Cinnamon (for optional streusel)
  • 4 Tbsp (1/2 stick) cold Unsalted Butter, cubed (for optional streusel)

Instructions:

  1. Prep the Dish and Bread: Grease a 9x13 inch casserole dish generously with softened butter. Slice or cube the brioche into 1-inch pieces and arrange the bread evenly in the prepared dish, ensuring they are slightly overlapping.
  2. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until completely uniform and slightly frothy.
  3. Soak and Chill: Pour the custard mixture slowly and evenly over the arranged bread. Press down gently to ensure all pieces are submerged and saturated. Cover the dish tightly and refrigerate for a minimum of 4 hours, but ideally overnight (8–12 hours).
  4. Prepare the Streusel (Optional): If using, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Keep refrigerated until ready to bake.
  5. Preheat and Rest: Preheat oven to 375°F (190°C). Remove the casserole from the fridge while the oven heats up (approx. 15 minutes).
  6. Top and Bake (Covered): If using streusel, sprinkle it evenly over the top. Cover the dish loosely with foil and bake for 30 minutes.
  7. Bake Final Phase (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. The internal temperature should register about 200°F (93°C).
  8. Rest and Serve: Let the casserole rest for 10 minutes after removing it from the oven before slicing and serving with your preferred toppings, like powdered sugar and maple syrup.