Ingredients
Scale
- 1 large loaf of brioche or challah bread, cut into 1-inch cubes (about 8–10 cups)
- 6 large eggs
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Maple syrup and fresh berries for serving
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large 13×18 inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. Spread the bread cubes evenly across the pan, ensuring they cover the entire surface in a relatively single layer with slight overlapping.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Continue whisking until the mixture is completely smooth and the cinnamon is well-distributed. Slowly stir in the melted butter to create a rich, flavorful custard base.
- Slowly pour the egg mixture over the bread cubes on the sheet pan. Use a spatula or your hands to gently toss the bread, ensuring every piece is coated in the custard. Let the pan sit for about 5 minutes so the bread can absorb the liquid. If some pieces look dry, press them down into the liquid.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the custard is set and the tops of the bread are golden brown and slightly crunchy. For extra crispiness, you can broil the pan for the last 60 seconds, watching closely to prevent burning.
- Remove the pan from the oven and let it rest for 2 to 3 minutes. Dust the top with powdered sugar if desired. Slice the casserole into squares and serve immediately with a generous drizzle of maple syrup and a handful of fresh seasonal berries.
- Cook Time: 35 minutes