# 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 tsp pure vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/4 tsp salt
→ Topping
09 - 2 tbsp unsalted butter, melted
10 - 2 tbsp brown sugar
11 - 1/2 tsp ground cinnamon
# Directions:
01 - Grease a 9 x 13 inch baking dish with butter or cooking spray. Arrange the bread cubes evenly in the dish.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
03 - Pour the custard mixture evenly over the bread cubes, pressing gently to ensure all pieces absorb the custard.
04 - In a small bowl, combine melted butter, brown sugar, and ground cinnamon. Drizzle this mixture over the custard-soaked bread.
05 - Cover the dish and refrigerate for at least 30 minutes, or overnight for optimal texture.
06 - Preheat oven to 350°F. Remove the baking dish from the refrigerator and let it stand at room temperature while the oven heats.
07 - Bake uncovered for 35 to 40 minutes until the top is golden brown and the custard is set.
08 - Allow to cool for 5 minutes before serving. Enjoy warm, optionally garnished with maple syrup, fresh berries, or powdered sugar.
