📝 About This Recipe
Elevate your morning with this luxurious bake that transforms humble brioche into a custard-soaked masterpiece. Featuring a velvety interior and a golden, buttery pecan crumble, this dish offers the perfect balance of warmth and indulgence. It is the ultimate stress-free brunch centerpiece, designed to be prepared ahead so you can simply wake up, bake, and enjoy the aroma of cinnamon and vanilla wafting through your home.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche or Challah bread (approx. 1 pound, cut into 1-inch cubes)
The Custard
- 8 Large eggs (at room temperature)
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar (packed)
- 1 tablespoon Vanilla bean paste or extract
- 1.5 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher salt
Pecan Streusel Topping
- 1/2 cup Unsalted butter (cold and cubed)
- 1/2 cup Light brown sugar (packed)
- 1/2 cup All-purpose flour
- 1 cup Chopped pecans (toasted)
- 1/2 teaspoon Cinnamon
For Garnish
- 1/2 cup Maple syrup (warmed for serving)
- 1 cup Fresh berries (raspberries or blueberries)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Generously grease a 9x13 inch ceramic baking dish with butter to ensure easy serving and a crispy edge.
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2
Cut the brioche or challah into 1-inch cubes. If the bread is very fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 10 minutes to slightly dry them out.
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3
Arrange the bread cubes evenly in the prepared baking dish, pressing them down slightly so they are snug but not squashed.
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4
In a large mixing bowl, whisk together the 8 eggs until well combined and no streaks of yolk remain.
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5
Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until the sugars have dissolved and the custard is smooth.
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6
Slowly pour the custard mixture over the bread cubes, ensuring every piece of bread gets at least a little soak. Use a spatula to gently press the bread down into the liquid.
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7
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the bread to fully hydrate.
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8
When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 minutes while the oven heats.
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9
Prepare the streusel: In a medium bowl, combine the cold cubed butter, brown sugar, flour, pecans, and cinnamon. Use your fingers or a pastry cutter to work the butter into the dry ingredients until crumbly, pea-sized pieces form.
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10
Uncover the casserole and sprinkle the streusel topping evenly over the surface.
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11
Bake for 45 to 55 minutes. The casserole is done when it is puffed up, the center is set (not jiggly), and the topping is a deep golden brown.
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12
Remove from the oven and let it rest for 5-10 minutes. This allows the custard to finish setting so you get clean slices.
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13
Dust with powdered sugar and serve warm with a drizzle of maple syrup and fresh berries on the side.
💡 Chef's Tips
Use 'stale' bread for the best results; it absorbs the custard without becoming mushy. Don't skip the heavy cream; it provides the fat necessary for that 'crème brûlée' mouthfeel. If the top is browning too quickly during baking, loosely tent the dish with aluminum foil for the last 15 minutes. For a nut-free version, swap the pecans for rolled oats or toasted sunflower seeds to maintain the crunch. Ensure your eggs are at room temperature to help them emulsify more smoothly into the milk and cream.
🍽️ Serving Suggestions
A side of thick-cut, salty applewood smoked bacon to balance the sweetness. Freshly squeezed orange juice or a classic Mimosa with a splash of pomegranate. A bowl of Greek yogurt with honey for a tangy contrast to the rich casserole. Hot French press coffee with a dash of cinnamon stirred into the grounds. A simple fruit salad of melon and mint to cleanse the palate.