Ingredients:

  • 1 lb day old brioche bread, cut into 1 inch cubes
  • 4 tbsp unsalted butter, melted
  • 8 large eggs
  • 2 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.75 cup light brown sugar, packed
  • 1 tbsp vanilla bean paste
  • 1 tsp cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 8 oz full fat cream cheese, softened and cubed
  • 0.25 cup powdered sugar
  • 1 tsp lemon zest
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter, cubed
  • 0.5 cup pecans, chopped

Instructions:

  1. Start by cutting your 1 lb of brioche into uniform 1 inch cubes. If the bread feels too soft, spread the cubes on a baking sheet and pop them in a 150°C oven for 10 minutes until they feel dry to the touch.
  2. In a small bowl, mix your 8 oz of softened cream cheese with 0.25 cup powdered sugar and 1 tsp lemon zest. Don't over mix; you want it creamy but holding its shape.
  3. In your large bowl, whisk the 8 eggs and 2 yolks until pale. Slowly stream in 2 cups of whole milk and 1 cup of heavy cream. Add 0.75 cup brown sugar, 1 tbsp vanilla bean paste, 1 tsp cinnamon, 0.5 tsp nutmeg, and 0.5 tsp sea salt. Whisk vigorously until no streaks of egg remain.
  4. Pour the custard evenly over the bread and cream cheese. Use the back of a spoon to gently press the bread down, ensuring every piece is submerged. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight. This is the secret to that integrated, pudding like texture.
  5. In a medium bowl, combine 0.5 cup flour, 0.5 cup brown sugar, and 1 tsp cinnamon. Use a pastry cutter or your fingers to work in 0.5 cup cold cubed butter until the mixture looks like coarse sand. Fold in 0.5 cup chopped pecans.
  6. Preheat your oven to 175°C. Remove the casserole from the fridge and sprinkle the crumble over the top in an even layer. Bake for 45 to 50 minutes until the top is golden brown and the center has a slight, stable jiggle.
  7. Let the dish sit for 10 minutes before serving. This allows the custard to fully set so you get clean, beautiful slices rather than a collapsed mess on the plate.