Ingredients:

  • 1 lb 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
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 cup pecans, chopped
  • 1 pinch salt

Instructions:

  1. Grease a 9x13 inch baking dish with butter. Cut the brioche into uniform 1-inch cubes. If the bread is fresh, toast at 300°F (150°C) for 10 minutes to dry. Place cubes into the prepared dish.
  2. In a large bowl, whisk the eggs until no streaks remain. Incorporate milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until sugar is dissolved.
  3. Pour the custard mixture evenly over the bread cubes. Press down lightly with a spatula to ensure every piece is submerged.
  4. Cover the dish tightly with foil and refrigerate for at least 6 hours, or preferably overnight (8–12 hours).
  5. Preheat oven to 350°F (175°C). In a small bowl, combine butter, brown sugar, flour, and pecans using a pastry cutter until the mixture resembles coarse crumbs.
  6. Sprinkle the topping evenly over the soaked bread. Bake for 45–55 minutes until the center is set and the top is golden brown.