Ingredients:

  • 1 loaf (1 lb/450g) challah or brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 ½ cups (360ml) milk (whole or 2%)
  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons (30g) unsalted butter, melted
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon ground cinnamon

Instructions:

  1. Cube the bread and spread it evenly in the greased baking dish.
  2. Whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  3. Pour the custard evenly over the bread cubes, pressing down gently to ensure all pieces are soaked.
  4. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
  5. In a small bowl, combine melted butter, flour, brown sugar, and cinnamon until crumbly.
  6. Sprinkle the topping evenly over the soaked bread mixture.
  7. Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown and the custard is set. The centre should be set and not jiggly.
  8. Let cool for a few minutes before serving.