Ingredients:

  • 1 lb loaf of brioche or challah, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.33 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup light brown sugar, packed
  • 0.5 cup all-purpose flour
  • 1 tsp ground cinnamon for topping
  • 1 pinch ground nutmeg

Instructions:

  1. Layer the cubed brioche evenly in a greased 9x13 inch baking dish. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely homogenous.
  2. Pour the egg mixture over the bread, ensuring every piece is coated. Press down lightly with a spatula so the bread is submerged.
  3. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours to allow the custard to penetrate the bread.
  4. Preheat oven to 350°F (175°C). In a small bowl, mix cold butter, brown sugar, flour, cinnamon, and nutmeg with a fork or pastry cutter until pea-sized crumbs form.
  5. Sprinkle the streusel topping over the chilled casserole. Bake for 45–55 minutes until the casserole is puffed, the center is set, and the top is golden brown.