Ingredients:

  • 1 lb day-old brioche loaf, sliced into 1-inch cubes
  • 8 oz full-fat cream cheese, chilled and cubed
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 2 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 pinch flaky sea salt

Instructions:

  1. Grease a 9x13 inch ceramic baking dish generously with butter. Layer half of the brioche cubes into the dish.
  2. Scatter the chilled cream cheese cubes evenly over the first layer of bread, then top with the remaining brioche cubes to create a stuffed effect.
  3. In a large mixing bowl, whisk the 8 eggs until no streaks remain. Slowly stream in the whole milk and heavy whipping cream while whisking.
  4. Incorporate the granulated sugar, vanilla bean paste, cinnamon, and nutmeg into the egg mixture until fully emulsified. Pour the custard evenly over the bread cubes.
  5. Cover the dish with aluminum foil and refrigerate for at least 8 hours or overnight to allow the brioche to fully absorb the custard.
  6. In a small bowl, combine cold butter, brown sugar, flour, and sea salt. Use a pastry cutter or two forks to blend until a coarse crumble forms.
  7. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator, sprinkle the crumble topping over the top, and bake for 45-50 minutes until the crust is mahogany-colored and the center is set.