Ingredients:

  • 1 lb Brioche bread, cut into 1-inch cubes
  • 1 tbsp Unsalted butter, for greasing
  • 8 large Eggs
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 3/4 cup Granulated sugar
  • 2 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Kosher salt
  • 1/2 cup All-purpose flour
  • 1/2 cup Light brown sugar, packed
  • 1 tsp Ground cinnamon (for topping)
  • 1/2 cup Cold unsalted butter, cubed
  • 1/4 tsp Salt

Instructions:

  1. Grease a 9x13 inch baking dish with 1 tablespoon of butter. Place the cubed brioche into the dish, spreading it evenly.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, 1 tsp cinnamon, nutmeg, and 1/2 tsp salt until homogenous. Pour the mixture over the bread and press down lightly to submerge.
  3. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
  4. Preheat your oven to 350°F (175°C). In a small bowl, combine the flour, brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
  5. Remove the casserole from the refrigerator, uncover, and sprinkle the crumble topping evenly over the top. Bake for 45–50 minutes until golden brown and the center is set.