Ingredients:

  • 1 (1-pound) loaf brioche bread, cut into 1-inch cubes (approx. 450g)
  • 6 large eggs (approx. 300g)
  • 2 cups heavy cream (480ml)
  • 1 cup whole milk (240ml)
  • 1/2 cup granulated sugar (100g)
  • 2 teaspoons vanilla extract (10ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • Pinch of salt (about 1g)
  • 4 tbsp unsalted butter, melted (60g)
  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter, cut into cubes (85g)
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon sea salt flakes, such as Maldon (5ml)

Instructions:

  1. Prepare the Salted Caramel: In a medium saucepan, melt sugar over medium heat, swirling occasionally, until it becomes a deep amber color. Carefully add butter and whisk until melted. Remove from heat and slowly pour in heavy cream, whisking constantly (mixture will bubble). Stir in salt flakes. Set aside to cool slightly.
  2. Prepare the Custard: In a large mixing bowl, whisk together eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, and salt.
  3. Assemble the Bake: Arrange brioche cubes evenly in the prepared baking dish. Pour the custard mixture evenly over the bread, making sure all cubes are soaked. Gently press the bread down to ensure even saturation.
  4. Drizzle with Caramel and Bake: Drizzle half of the cooled salted caramel sauce evenly over the bread. Drizzle the melted butter over the bread.
  5. Bake: Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown and the custard is set. A knife inserted into the center should come out relatively clean.
  6. Cool and Serve: Let cool slightly before serving. Drizzle with the remaining salted caramel sauce and serve warm.