Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.75 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup light brown sugar, packed
  • 0.5 cup all-purpose flour
  • 0.5 cup chopped pecans
  • 0.5 tsp ground cinnamon
  • 1 pinch flaky sea salt

Instructions:

  1. Grease a 9x13 inch baking dish with butter and spread the cubed brioche evenly inside.
  2. In a large bowl, whisk eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until frothy.
  3. Pour the custard over the bread cubes, pressing down to ensure saturation. Cover with foil and refrigerate for at least 4 hours or overnight.
  4. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter until crumbly, then fold in pecans.
  5. Preheat oven to 350°F (175°C). Sprinkle the streusel over the soaked bread.
  6. Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes until the center is set and the top is golden brown.
  7. Let the casserole rest for 10 minutes before slicing and serving.