Ingredients
Scale
- 1 large loaf of Challah or Brioche bread (approx. 1 pound), cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar, divided
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
- Maple syrup and fresh berries for serving
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick spray. Cut your Challah or Brioche into uniform 1-inch cubes and spread them evenly in the prepared dish. In a large mixing bowl, whisk together the eggs, milk, heavy cream, 1/2 cup of brown sugar, vanilla extract, 1 teaspoon of cinnamon, nutmeg, and salt until the mixture is smooth and well-combined.
- Pour the egg mixture evenly over the bread cubes. Use a spatula to gently press down on the bread, ensuring every piece is submerged or coated. Cover the dish tightly with plastic wrap or aluminum foil. Place the dish in the refrigerator for at least 4 hours, or ideally overnight, to allow the bread to fully soak up the custard.
- Preheat your oven to 350°F (175°C) on Christmas morning. Remove the casserole from the fridge and let it sit at room temperature for about 20 minutes. In a small bowl, mix the remaining 1/4 cup of brown sugar, the remaining 1/2 teaspoon of cinnamon, and the melted butter. If you are using nuts, stir them into this mixture. Drizzle the topping over the soaked bread. Bake for 45 to 50 minutes until the top is golden brown and the center is set but slightly jiggly.
- Let the casserole rest for 5 to 10 minutes after removing it from the oven. This allows the custard to firm up slightly, making it easier to slice. Serve warm portions with a generous drizzle of pure maple syrup, a dusting of powdered sugar, and a handful of fresh berries.
- Cook Time: 60 minutes