Ingredients:

  • 1 lb brioche or challah bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp sea salt

Instructions:

  1. Cube the bread into 1-inch pieces. If the bread is fresh, bake at 300°F for 10 minutes to dehydrate. Arrange the cubes in a greased 9x13 inch baking dish.
  2. In a large mixing bowl, whisk the eggs, milk, cream, granulated sugar, vanilla, and cinnamon until the emulsion is smooth and no egg streaks remain.
  3. Pour the custard mixture over the bread cubes, pressing down with a spatula to ensure capillary action saturates the bread. Cover tightly and refrigerate for 8–12 hours.
  4. Before baking, combine cold cubed butter, brown sugar, flour, and sea salt using a pastry cutter until a coarse crumble forms. Sprinkle evenly over the soaked bread.
  5. Bake in a preheated oven at 350°F for 45 minutes until the internal temperature reaches 160°F and the top has achieved a caramelized, shattering texture.