Ingredients:

  • 1 lb day old brioche loaf, cut into 1 inch cubes
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 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

Instructions:

  1. Slice 1 lb day old brioche loaf into uniform 1 inch cubes. Note: Uniformity ensures every piece absorbs the custard at the same rate. Spread the cubes evenly into a greased 9x13 baking dish.
  2. Whisk 8 large eggs in a large bowl until no streaks of yolk remain. Incorporate 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 2 tbsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp sea salt.
  3. Pour the custard slowly over the bread cubes, ensuring every piece is coated. Cover tightly and refrigerate for at least 4 hours, or ideally overnight. Note: This allows the bread to hydrate fully to the core.
  4. Mix 1/2 cup light brown sugar, 1/2 cup all purpose flour, and 1 tsp cinnamon in a small bowl. Work in 1/2 cup cold, cubed butter until it resembles coarse, pea sized crumbs.
  5. Preheat your oven to 350°F. Sprinkle the streusel over the chilled French Toast Bake and bake for 45 minutes until the top is deeply golden and the center has a slight jiggle.
  6. Remove from the oven and let it sit for 5 minutes. Note: Carryover cooking finishes the center without drying out the edges.