Ingredients:

  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 lb brioche loaf, cubed into 1-inch pieces
  • 2 tbsp unsalted butter, melted
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Grease a 9x13 inch baking dish with melted butter and spread the cubed brioche evenly into the pan. Note: Coating the corners well prevents sticking.
  2. In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt until smooth. Wait until the mixture is pale and frothy to ensure the eggs are fully incorporated.
  3. Pour the custard mixture evenly over the bread cubes. Use a spatula to gently press the bread down to ensure every piece is submerged. Cover with foil and refrigerate overnight (or let sit for 30 minutes if baking immediately). Note: The overnight soak is where the velvety texture happens.
  4. Preheat the oven to 350°F (175°C). Make sure the oven is fully preheated so the casserole starts cooking the moment it hits the rack.
  5. In a small bowl, blend softened butter, brown sugar, all purpose flour, 1 tsp cinnamon, and 1/4 tsp salt until the mixture is crumbly. Note: Use a fork to break up the butter clumps.
  6. Sprinkle the cinnamon streusel evenly over the soaked bread.
  7. Bake for 45 minutes until the top is golden brown and the center is set. You'll know it's done when the edges are bubbling and the middle doesn't jiggle like liquid when you shake the pan.
  8. Remove from the oven and let it rest for 5-10 minutes. The custard will firm up during this time, making it much easier to slice into neat squares.