Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup brown sugar, packed (for custard)
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon (for custard)
  • 1/4 tsp salt
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp lemon zest
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 300°F (150°C). Spread brioche cubes on a baking sheet and toast for 10 minutes until dry to the touch but not browned. Let cool.
  2. Grease a 9x13 inch baking dish. Place half of the toasted bread cubes into the bottom of the dish.
  3. In a small bowl, whip the softened cream cheese, powdered sugar, and lemon zest until smooth. Drop dollops of the mixture evenly over the first layer of bread.
  4. Top with the remaining bread cubes.
  5. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, 1/2 cup brown sugar, vanilla, 1 tsp cinnamon, and salt. Pour the mixture evenly over the bread, pressing down lightly to ensure all cubes are submerged.
  6. Prepare the streusel by combining flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Cut in the cold butter with a pastry cutter or fork until crumbly. Sprinkle over the top of the casserole.
  7. Cover and refrigerate for at least 30 minutes, or optionally up to 12 hours.
  8. Preheat oven to 350°F (175°C). Bake uncovered for 50 minutes until the center is set and the top is golden brown and crispy.