# Components:
→ Bread
01 - 1 loaf day-old brioche or challah bread, cut into 1-inch cubes
→ Custard
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons brown sugar
11 - 1/2 teaspoon ground cinnamon
# Method:
01 - Grease a 9 x 13-inch baking dish with butter or cooking spray. Evenly spread the bread cubes in the dish.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until thoroughly combined.
03 - Pour the custard mixture evenly over the bread cubes, gently pressing to ensure all pieces absorb the liquid.
04 - In a small bowl, mix melted unsalted butter, brown sugar, and ground cinnamon. Drizzle this mixture evenly over the soaked bread.
05 - Cover the dish and refrigerate for at least 30 minutes or overnight for optimal flavor and texture.
06 - Set oven to 350°F. Remove casserole from refrigerator and allow it to reach room temperature while oven heats.
07 - Bake uncovered for 35 to 40 minutes, or until the top is golden brown and the custard is fully set.
08 - Allow to cool for 5 minutes before serving. Enjoy warm, optionally accompanied by maple syrup, fresh berries, or powdered sugar.
