Ingredients
Scale
- 1 large loaf (approx. 1 pound) Brioche or Challah bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the Pecan Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 cup chopped pecans
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Step 1: Prepare the Bread and Pan. Grease a 9×13-inch baking dish generously with butter or non-stick cooking spray. Cube your brioche or challah into uniform 1-inch pieces. Spread the bread cubes evenly into the prepared baking dish. If your bread is very fresh, you can lightly toast the cubes in a 350°F oven for 10 minutes to dry them out, which helps them absorb more custard without becoming soggy.
- Step 2: Whisk the Custard. In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the eggs are fully incorporated and the mixture is smooth. This ensures the spices are distributed evenly throughout the casserole.
- Step 3: Soak the Bread. Pour the egg mixture slowly over the bread cubes in the baking dish. Use a spatula or your hands to gently press down on the bread, ensuring every piece is submerged or coated in the liquid. If you are making this ahead of time, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. If baking immediately, let it sit for at least 20 minutes to absorb the liquid.
- Step 4: Create the Pecan Topping. Preheat your oven to 350°F (175°C). In a small bowl, combine the melted butter, brown sugar, chopped pecans, cinnamon, and a pinch of salt. Stir until the pecans are thoroughly coated. Sprinkle this mixture evenly over the top of the soaked bread. The sugar and butter will melt into the bread while the pecans toast to a perfect crunch.
- Step 5: Bake to Perfection. Place the dish in the center of the oven and bake for 45 to 50 minutes. The casserole is done when the top is golden brown and the center is set (it should not jiggle significantly when shaken). If the pecans start to brown too quickly, tent the dish loosely with aluminum foil for the last 15 minutes of baking.
- Step 6: Resting and Serving. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the custard to finish setting so you can cut clean slices. Serve warm with an extra drizzle of maple syrup or a dollop of whipped cream.
- Cook Time: 1 hour 5 minutes