Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp whole milk
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 cups fresh raspberries, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Cut your 1 lb brioche loaf into 1 inch cubes. Pro Tip: If the bread is very fresh, spread the cubes on a tray and bake at 300°F for 10 minutes. This dries them out slightly so they can absorb more custard without collapsing.
  2. In a medium bowl, combine 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 tsp vanilla, and 1 tbsp milk. Whisk until silky and smooth. Note: Using room temperature cream cheese is vital to avoid lumps.
  3. In a separate large bowl, whisk 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/4 cup brown sugar, and 1 tbsp cinnamon. Place half of your bread cubes in the greased 9x13 dish.
  4. Dollop the cream cheese mixture over the first layer of bread. Scatter 1 cup of raspberries over the cheese. Add the remaining bread cubes on top.
  5. Pour the egg mixture evenly over the bread cubes. Press down lightly with a spatula until every piece is moistened. If making ahead, cover and refrigerate for at least 4 hours or overnight.
  6. Combine 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Cut in 1/2 cup cold, cubed butter until it looks like coarse crumbs.
  7. Preheat your oven to 350°F. Sprinkle the streusel and the remaining 1 cup of raspberries over the top. Bake for 45 to 50 minutes until the center is puffed and the top is golden.
  8. Let the bake sit for 10 minutes before serving. This allows the custard to finish setting through carryover cooking, ensuring every slice holds its shape.