Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 8 oz cold cream cheese, cubed
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup light brown sugar, packed
  • 2 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (for streusel)
  • 1 tsp cinnamon (for streusel)
  • 1/2 cup unsalted butter, cold and cubed
  • 1 pinch salt

Instructions:

  1. Grease a 9x13 inch baking dish. Cube the brioche or challah into 1-inch pieces and place them in the dish. Tuck the cubed cream cheese evenly between the bread pieces.
  2. In a large mixing bowl, whisk the 8 eggs until no streaks remain. Vigorously whisk in the milk, heavy cream, 3/4 cup brown sugar, vanilla, 1 tsp cinnamon, nutmeg, and 1/2 tsp sea salt until sugar is dissolved.
  3. Pour the custard mixture evenly over the bread. Press down lightly with a spatula to ensure all bread pieces are submerged. Cover with plastic wrap and refrigerate for 8 to 12 hours.
  4. Before baking, prepare the streusel by combining 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Cut in the cold cubed butter with a pastry cutter until crumbly. Sprinkle over the soaked bread.
  5. Preheat oven to 350°F (175°C). Bake for 45 minutes or until the top is mahogany-colored and the center is set. Use convection setting for the last 5 minutes for a crispier crust.