Ingredients:

  • 1 lb Brioche bread, day-old, cut into 1-inch cubes
  • 2 tbsp Unsalted butter, softened
  • 8 Large eggs
  • 2 cups Whole milk
  • 1/2 cup Heavy cream
  • 3/4 cup Granulated sugar
  • 2 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Fine sea salt
  • 1/2 cup Unsalted butter, cold and cubed
  • 1/2 cup Light brown sugar, packed
  • 1/2 cup All-purpose flour
  • 1/2 cup Pecans, chopped
  • 1/2 tsp Ground cinnamon

Instructions:

  1. Grease a 9x13 inch baking dish with 2 tablespoons of softened butter. Arrange the 1 lb of brioche cubes into the dish. Try to distribute them evenly so there are no massive gaps.
  2. In a large bowl, beat the 8 large eggs until smooth. Add the 2 cups milk, 1/2 cup cream, 3/4 cup granulated sugar, 2 tbsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Whisk until the sugar is mostly dissolved.
  3. Pour the custard mixture evenly over the bread cubes. Use a spatula to gently press down on the bread, ensuring every piece is submerged or coated. Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6 hours, but ideally overnight.
  4. When ready to bake, preheat the oven to 350°F (175°C). Prepare the topping by combining 1/2 cup cold cubed butter, brown sugar, flour, pecans, and 1/2 teaspoon cinnamon in a small bowl. Use a pastry cutter to mix until it looks like coarse crumbs.
  5. Remove the casserole from the refrigerator and sprinkle the crumble topping evenly over the surface.
  6. Bake for 45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
  7. Let it sit for 5 to 10 minutes before serving.