Ingredients:

  • 1 lb Day-old brioche loaf, cut into 1-inch cubes
  • 1 tbsp Unsalted butter, softened
  • 6 Large eggs, room temperature
  • 1.5 cups Whole milk
  • 1/2 cup Plain Greek yogurt
  • 1/3 cup Pure maple syrup
  • 2 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Sea salt
  • 1/2 cup Pecans, finely chopped
  • 1/4 cup All-purpose flour
  • 1/4 cup Dark brown sugar
  • 4 tbsp Cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 350°F (175°C). Spread brioche cubes on a baking sheet and toast for 8–10 minutes until dry to the touch to prevent sogginess.
  2. Grease a 9x13 inch baking dish with 1 tablespoon of softened butter and pack the toasted bread cubes in evenly.
  3. In a large mixing bowl, whisk together eggs, milk, Greek yogurt, maple syrup, vanilla, cinnamon, nutmeg, and salt until the custard is smooth and well-incorporated.
  4. Pour the custard mixture evenly over the bread cubes, pressing down lightly to ensure all pieces are submerged. Cover with foil and refrigerate for 4 hours or overnight.
  5. Prepare the topping by combining chopped pecans, flour, and brown sugar in a small bowl. Use a pastry cutter to cut in the 4 tablespoons of cold cubed butter until pea-sized crumbs form.
  6. Before baking, sprinkle the chilled crumble topping over the soaked bread. Bake at 350°F for 35 minutes covered with foil, then remove foil and bake for an additional 10 minutes until the top is mahogany-colored and crispy.