Ingredients:

  • 1 loaf (1 pound/450g) challah bread, brioche, or French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) pure vanilla extract
  • 1 teaspoon (5g) ground cinnamon
  • 1/4 teaspoon (1g) ground nutmeg
  • Pinch of salt
  • 1/4 cup (50g) packed brown sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (70g) chopped pecans or walnuts (optional)

Instructions:

  1. Cube the bread and spread it evenly in the prepared baking dish.
  2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Pour the custard evenly over the bread cubes, ensuring all the bread is moistened. Gently press the bread down with a spatula to submerge it.
  4. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or overnight.
  5. If desired, combine brown sugar and melted butter in a small bowl. Sprinkle evenly over the soaked bread. Scatter nuts on top if using.
  6. Preheat oven to 350°F (175°C). Uncover the baking dish and bake for 45-55 minutes, or until the casserole is golden brown and puffed up. A knife inserted into the center should come out clean.
  7. Let cool for a few minutes before serving.