Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1 tsp ground cinnamon (for topping)

Instructions:

  1. Cube the brioche loaf into uniform 1-inch pieces. If the bread is fresh, spread cubes on a baking sheet and toast at 300°F (150°C) for 10-15 minutes until dry but not browned. Place cubes into a greased 9x13 inch baking dish.
  2. In a large mixing bowl, whisk the 8 eggs until well-beaten. Gradually whisk in the whole milk, heavy cream, granulated sugar, vanilla bean paste, 1 teaspoon of cinnamon, nutmeg, and salt until fully combined.
  3. Pour the egg custard evenly over the bread cubes in the baking dish. Cover with aluminum foil and refrigerate overnight (or for at least 4 hours) to allow the bread to fully absorb the liquid.
  4. When ready to bake, preheat your oven to 350°F (175°C). In a small bowl, combine the melted butter, light brown sugar, and remaining 1 teaspoon of cinnamon.
  5. Drizzle the cinnamon-sugar butter mixture over the top of the soaked bread. Bake for 45 minutes, or until the casserole is set in the center and the top is golden brown and crisp.