Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 2 tbsp unsalted butter, melted
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly with melted butter and arrange the brioche cubes evenly across the pan. Note: Coating the corners prevents the bread from sticking and burning.
  2. In a large bowl, beat the eggs until smooth.
  3. Slowly whisk in the milk, heavy cream, sugar, vanilla, cinnamon, and salt until well distributed. Note: Whisking slowly prevents air bubbles from forming in the custard.
  4. Pour the custard evenly over the bread cubes.
  5. Use a spatula to gently press the bread down, ensuring every piece is submerged.
  6. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight. Note: This is when the magic happens and the bread transforms into custard.
  7. Preheat oven to 350°F (175°C).
  8. Mix the topping ingredients (melted butter, brown sugar, and cinnamon) and sprinkle evenly over the soaked bread.
  9. Bake for 35-40 minutes until the edges are mahogany colored and the center is set but slightly jiggly.