Ingredients:

  • 1 loaf (1 pound/450g) Challah or Brioche bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups (475ml) Whole Milk
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (100g) Granulated Sugar
  • 2 tablespoons Brown Sugar, packed
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Salt
  • 4 tablespoons (56g) Unsalted Butter, melted, for drizzling
  • 1/2 cup (113g) Unsalted Butter, melted (for topping)
  • 1 cup (200g) Brown Sugar, packed (for topping)
  • 1 teaspoon Ground Cinnamon (for topping)
  • 1 cup (100g) Chopped Pecans (optional, for topping)

Instructions:

  1. Cube the bread and spread it evenly in the greased baking dish.
  2. In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
  3. Pour the custard evenly over the bread cubes, making sure to saturate all the pieces. Gently press down on the bread to submerge.
  4. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
  5. Whisk together the melted butter, brown sugar, and cinnamon (for topping). Sprinkle over the casserole along with the pecans, if using.
  6. Preheat oven to 350°F (175°C). Remove the plastic wrap from the casserole and drizzle the melted butter from the Casserole ingredient. Bake for 45-50 minutes, or until golden brown and puffed. A knife inserted into the center should come out mostly clean.
  7. Let the casserole cool for a few minutes before serving.