# Components:
→ Bread
01 - 1 loaf day-old brioche or challah bread, cut into 1-inch cubes
→ Custard
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons brown sugar
11 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread the bread cubes in the dish.
02 - Whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a large bowl until smooth.
03 - Pour the custard evenly over the bread cubes, pressing gently to ensure all pieces are fully soaked.
04 - Mix melted butter, brown sugar, and cinnamon in a small bowl, then drizzle evenly over the casserole.
05 - Cover the dish and refrigerate for at least 30 minutes or overnight for optimal flavor infusion.
06 - Set oven to 350°F and allow the chilled dish to rest at room temperature while preheating.
07 - Bake uncovered for 35 to 40 minutes until the topping is golden and custard is firm.
08 - Let rest for 5 minutes before serving warm. Optional accompaniments include maple syrup, fresh berries, or powdered sugar.
