Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tbsp pure vanilla extract
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp 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 chopped pecans

Instructions:

  1. Cut your 1 lb brioche loaf into 1 inch cubes.
  2. Butter a 9x13 inch baking dish generously.
  3. Combine 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tbsp pure vanilla extract, 1 tbsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  4. Place bread cubes in the dish and pour the egg mixture over them. Wait 20 minutes until the bread feels heavy and saturated.
  5. Mix 1/2 cup cold cubed butter, 1/2 cup light brown sugar, 1/2 cup all purpose flour, and 1/2 cup chopped pecans.
  6. Sprinkle the topping evenly over the soaked bread.
  7. Cover with foil and bake at 350°F for 20 minutes. Bake until the custard begins to set around the edges.
  8. Remove foil and bake for another 30 minutes. Cook until the top is golden and crackling.
  9. Insert a knife in the center; it should come out clean.
  10. Let it sit for 5-10 minutes before serving.