Description
A warm, custardy dessert made from leftover bread, featuring a crispy top and soft interior. Perfect for year-round enjoyment.
Ingredients
Scale
- 16 oz stale Challah or brioche bread, cut into 1-inch cubes
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp vanilla extract
- 1 ½ tsp ground cinnamon
- ¾ tsp table salt
- 5 large eggs
- 1 ½ cups (354 ml) whole milk
- 1 cup (236 ml) heavy cream
- 2 tbsp (28 g) cold butter, cut into small pieces
- 2 tbsp turbinado sugar (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, mix the stale bread cubes. In another bowl, whisk together light brown sugar, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt. Add the eggs one at a time, mixing well. Gradually add whole milk and heavy cream until well combined.
- Pour the custard mixture over the bread cubes, gently folding to ensure absorption. Let it soak for about 10 minutes, then transfer to the greased baking dish. Dot the top with cold butter pieces and sprinkle with optional turbinado sugar.
- Bake for 45 minutes, or until the top is golden brown and a toothpick comes out clean. Allow to cool slightly before serving.
Notes
Serve warm with a buttery sauce or a scoop of vanilla ice cream for a delightful experience. Customize with chocolate chips or dried fruits as desired.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg