Ingredients:

  • 1 lb brioche loaf, cubed into 1-inch pieces
  • 2 tbsp unsalted butter, melted
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup brown sugar, packed
  • 4 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/4 cup pecans, finely chopped

Instructions:

  1. Grease a 9x13 inch ceramic baking dish thoroughly with melted butter and arrange the brioche cubes evenly across the pan. (Optional: If using fresh bread, toast cubes in a 300°F oven for 10 minutes to dry).
  2. In a large mixing bowl, beat the eggs until smooth. Slowly whisk in the heavy cream, whole milk, granulated sugar, 1 tablespoon of ground cinnamon, vanilla extract, and salt until fully integrated.
  3. Pour the custard evenly over the bread cubes. Use a spatula to gently press the bread down, ensuring every piece is submerged.
  4. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
  5. Preheat oven to 350°F. In a small bowl, mix the brown sugar, 4 tablespoons of melted butter, 1 teaspoon of ground cinnamon, and chopped pecans.
  6. Sprinkle the topping evenly over the soaked bread and bake uncovered for 45–60 minutes until the center is set and the top is deep mahogany brown.