Ingredients:

  • 1 lb day-old brioche loaf, cut into 1-inch cubes
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon, divided
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup light brown sugar, packed
  • 1 cup pecans, roughly chopped
  • 1 pinch salt

Instructions:

  1. Arrange the brioche cubes evenly in a greased 9x13 inch baking dish.
  2. In a large mixing bowl, whisk the eggs until smooth. Gradually whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, nutmeg, and sea salt until fully combined.
  3. Pour the custard mixture evenly over the brioche cubes. Gently press the bread down with a spatula to ensure every piece is submerged. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 12 hours.
  4. Before baking, preheat the oven to 350°F (175°C). In a small bowl, combine softened butter, brown sugar, chopped pecans, remaining 0.5 teaspoon of cinnamon, and a pinch of salt to form a praline paste.
  5. Remove the dish from the refrigerator and crumble the pecan mixture over the top. Bake for 45 minutes until the top is golden brown and the center is set.