Ingredients:
- 1 lb brioche bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.33 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup light brown sugar, packed
- 0.5 cup all-purpose flour
- 0.25 tsp fine sea salt
Instructions:
- Prepare the Foundation. Grease a 9x13 inch baking dish with a bit of extra butter. Cube the 1 lb brioche into 1 inch pieces and scatter them evenly into the prepared dish. Note: Packing them too tightly prevents the custard from reaching the bottom.
- Emulsify the Custard. In a large mixing bowl, whisk the 8 eggs until completely broken down. Incorporate the 2 cups whole milk, 0.5 cup heavy cream, 0.33 cup granulated sugar, 1 tbsp vanilla, and 1 tsp cinnamon, whisking until the custard is smooth and vibrant.
- Hydrate the Bread. Slowly pour the egg mixture over the brioche cubes. Gently press down on the bread with your hands or a spatula to ensure every piece is submerged. Wait until the bread visibly soaks up some liquid.
- The Long Rest. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours. Note: This totalTime of 4 hours 55 minutes includes this vital resting phase.
- Preheat and Prep. When you're ready to eat, preheat the oven to 350°F (175°C). While it heats, prepare the crumble.
- Create the Crumble. Combine the 0.5 cup cold cubed butter, 0.5 cup light brown sugar, 0.5 cup flour, and 0.25 tsp sea salt in a small bowl. Work it with a pastry cutter until it looks like wet sand with pea sized lumps.
- Assemble the Topping. Uncover the chilled casserole. Sprinkle the butter sugar mixture evenly across the top, reaching all the way to the corners.
- Execute the Bake. Place the dish in the center of the oven. Bake for 45 minutes until the top is golden brown and the center doesn't jiggle.
- The Final Rest. Let the dish sit for 5 minutes before slicing. Listen for the shatter sound as the knife breaks through the crust.