Ingredients
- 1 loaf (about 1 pound/450g) day-old brioche bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted (for greasing the baking dish)
- ½ cup all-purpose flour (optional streusel)
- ½ cup brown sugar, packed (optional streusel)
- 1 teaspoon ground cinnamon (optional streusel)
- ¼ teaspoon salt (optional streusel)
- ½ cup cold unsalted butter, cubed (optional streusel)
- 1 cup chopped pecans or walnuts (optional streusel)
Instructions
- Prepare the baking dish by greasing it with melted butter.
- Cut the brioche into cubes and spread evenly in the baking dish.
- Whisk together the custard ingredients until smooth.
- Pour the custard over the brioche, pressing down gently.
- Cover and refrigerate for 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- If using streusel topping, prepare and sprinkle over the casserole.
- Bake uncovered for 45-55 minutes until puffed and golden brown.
- Let rest for 10-15 minutes before serving.
- Serve warm with desired toppings.
Notes
Use slightly stale brioche for better absorption of custard. Can be served with various sweet or savory toppings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian