Equipment
Ingredients
Bread Base
- 500 g brioche loaf, cut into 2.5cm cubes, slightly stale
- 10 g unsalted butter, softened
Custard
- 8 eggs, room temperature
- 480 ml whole milk
- 240 ml heavy cream
- 100 g light brown sugar, packed
- 15 ml vanilla extract
- 5 g ground cinnamon
- 2 g fine sea salt
Topping
- 55 g unsalted butter, melted
- 50 g light brown sugar, packed
- 3 g ground cinnamon
Nutrition (per serving)
Method
Grease the 9x13 inch baking dish evenly with the softened butter. Using a serrated knife and cutting board, cut the brioche loaf into uniform 2.5cm cubes.
In a large mixing bowl, vigorously whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until smooth and no streaks of egg remain.
Place the brioche cubes evenly into the prepared baking dish. Pour the liquid custard mixture evenly over the bread. Gently press down on the bread cubes with your hands or a spatula to ensure all pieces are submerged and soaking in the liquid.
Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, but preferably overnight, to allow the bread to fully absorb the custard.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes. Preheat the oven to 175°C or 350°F.
In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon for the topping. Drizzle this mixture evenly over the soaked bread casserole.
Bake uncovered on the middle rack for 45 to 50 minutes. The casserole is done when it is puffed, golden brown on top, and the internal temperature reaches 74°C or 165°F to ensure the eggs are fully cooked and safe to consume.
Remove the baking dish from the oven and let the casserole rest for 10 minutes before slicing. Serve warm with maple syrup or fresh berries.
Chef's Notes
- Drying out the bread is crucial for a great texture. If your bread is fresh, cut it into cubes and lay them out on a baking sheet at room temperature for a few hours, or bake at 120 C / 250 F for 15 minutes to dry them out.
- Do not skip the resting step after baking. Like a savory quiche or casserole, the custard needs a few minutes out of the oven to finish carrying over its heat and setting up for clean slices.
- For vulnerable populations, ensure the internal temperature hits at least 74 C / 165 F to guarantee the eggs are thoroughly cooked.
- To elevate the flavor profile, consider adding a dash of freshly grated nutmeg or a splash of orange liqueur like Grand Marnier to the custard base.
Storage
Refrigerator: 3 days — Store tightly covered. Reheat individual portions in the microwave or oven.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
