Ingredients:

  • 1 lb (450g) Brioche loaf, cut into 1-inch cubes
  • 6 Large eggs
  • 2 cups (480ml) Whole milk
  • 1/2 cup (120ml) Heavy cream
  • 1/3 cup (80ml) Pure maple syrup
  • 1 tbsp (15ml) Pure vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1/4 tsp (0.5g) Ground nutmeg
  • 1/4 tsp (1.5g) Sea salt
  • Zest of 1 organic orange
  • 1/2 cup (50g) Rolled oats
  • 1/2 cup (60g) Raw pecans
  • 3 tbsp (45g) Coconut sugar
  • 4 tbsp (56g) Unsalted butter, cold and cubed

Instructions:

  1. Cube the brioche. Slice your 1 lb loaf into uniform 1 inch cubes and place them in a greased 9x13 baking dish.
  2. Whisk the eggs. In a large bowl, beat 6 eggs until no streaks of yolk remain. Note: This ensures a smooth custard without fried egg spots.
  3. Combine liquids. Add 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup maple syrup, and 1 tbsp vanilla to the eggs.
  4. Season the custard. Stir in 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp sea salt, and the zest of 1 orange.
  5. Pour and soak. Pour the mixture evenly over the bread cubes. Press down gently with a spatula to ensure every piece is submerged.
  6. Chill the dish. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
  7. Prepare the topping. Mix 1/2 cup oats, 1/2 cup pecans, 3 tbsp coconut sugar, and 1/2 tsp cinnamon.
  8. Add the butter. Work in 4 tbsp cold, cubed butter using a pastry cutter or your fingers until it looks like coarse sand.
  9. Bake the casserole. Sprinkle the topping over the bread and bake at 350°F for 45 to 50 minutes until the center is set and the top is golden brown.
  10. Rest before serving. Let it sit for 5 to 10 minutes until the custard firms up slightly for cleaner slicing.