Ingredients:

  • 1 loaf (1 pound/450g) Challah or Brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups (360 ml) milk (whole or 2%)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1/4 cup (25g) chopped pecans or walnuts (optional)
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Grease a 9x13 inch baking dish.
  2. Spread the cubed bread evenly in the prepared dish.
  3. In a small bowl, combine melted butter, brown sugar, and cinnamon. Drizzle evenly over the bread cubes. Use a knife or skewer to swirl the cinnamon mixture throughout the bread.
  4. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  5. Pour the custard mixture evenly over the bread cubes, ensuring all the bread is moistened.
  6. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out mostly clean).
  7. Let cool slightly before slicing and serving. Dust with powdered sugar and top with chopped nuts, if desired.