Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 2 tbsp unsalted butter, softened
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup cold unsalted butter, cubed

Instructions:

  1. Grease your 9x13-inch baking dish with the 2 tbsp of softened butter. Cube the 1 lb of brioche into uniform 1 inch cubes. Spread them evenly into the prepared baking dish.
  2. In a large mixing bowl, beat the 8 large eggs until smooth.
  3. Add 2 cups milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1 tbsp vanilla paste, 1 tsp cinnamon, and 1/4 tsp salt to the eggs. Whisk until completely combined and frothy.
  4. Pour the custard mixture slowly over the bread cubes. Press down with a spatula until every cube is submerged.
  5. Cover the dish tightly with plastic wrap and chill for at least 8 hours or overnight.
  6. In a small bowl, mix 1/2 cup brown sugar, 1/2 cup flour, and 1 tsp cinnamon. Cut in the 1/2 cup cold cubed butter until it looks like coarse crumbs.
  7. Take the dish out of the fridge 30 mins before baking. Preheat oven to 350°F. Sprinkle the topping evenly over the soaked bread.
  8. Place in the oven for 45 minutes until the top is golden and the center is set but slightly jiggly.
  9. Let the casserole sit for 10 minutes before slicing.