Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 3/4 cup 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 light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans
  • 1 tbsp unsalted butter for greasing

Instructions:

  1. Grease a 9x13 inch baking dish generously with butter. Arrange the cubed brioche evenly in the dish, ensuring no large gaps.
  2. In a large mixing bowl, whisk the eggs until combined. Gradually whisk in the milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved.
  3. Pour the custard mixture over the bread cubes. Press down gently with a spatula to ensure saturation. Cover with foil and refrigerate for 8 to 24 hours.
  4. Prepare the streusel by combining flour, light brown sugar, cinnamon, and salt. Cut in the cold cubed butter until it reaches a coarse crumb consistency. Stir in pecans and refrigerate separately.
  5. Preheat oven to 350°F (175°C). Remove the casserole from the fridge, sprinkle the streusel topping evenly over the surface, and bake until golden brown and the center is set.