A cozy custardy bake featuring soft bread infused with cinnamon, nutmeg, and vanilla for a warm flavor.
# What You'll Need:
→ Bread
01 - 1 loaf brioche or challah, day-old, thickly sliced (approx. 15.9 oz)
→ Custard
02 - 4 large eggs
03 - 2 cups whole milk (480 ml)
04 - 1/2 cup heavy cream (120 ml)
05 - 1/3 cup light brown sugar (65 g)
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cardamom
11 - Pinch of salt
→ Topping
12 - 1/4 cup unsalted butter, melted (55 g)
13 - 1/4 cup light brown sugar (50 g)
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# How-To:
01 - Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - Lay bread slices in the dish, overlapping slightly for even coverage.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until fully blended.
04 - Pour custard mixture evenly over the bread, gently pressing down to ensure absorption.
05 - In a small bowl, mix melted butter, brown sugar, and cinnamon; drizzle this evenly atop the casserole.
06 - Cover and refrigerate for a minimum of 30 minutes or up to overnight for optimal soaking.
07 - Set oven temperature to 350°F (175°C).
08 - Remove cover and bake uncovered for 40 to 45 minutes until golden and center is just set.
09 - Allow to cool slightly; serve warm with optional maple syrup, powdered sugar, or fresh berries.
