Ingredients:

  • 1 lb brioche or challah, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp sea salt
  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream (for sauce)
  • 1 pinch salt

Instructions:

  1. Cut 1 lb brioche into 1 inch cubes and spread them on a baking sheet. Note: If the bread is fresh, bake it at 300°F for 10 minutes until it feels dry and slightly crisp to the touch.
  2. Grease a 9x13 dish, then toss the bread cubes with 4 tbsp melted unsalted butter. Note: This coating prevents the bread from becoming overly soggy during the soak.
  3. In a large bowl, combine 3/4 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp sea salt. Note: Mixing the spices with sugar first prevents clumping when the liquid is added.
  4. Add 4 large eggs and 2 large egg yolks to the sugar mixture, whisking until the color turns a pale lemon yellow.
  5. Slowy pour in 2 cups whole milk, 1 cup heavy cream, and 2 tsp vanilla bean paste. Note: Whisk gently to avoid creating large air bubbles.
  6. Pour the custard over the bread in the baking dish and press down with a spatula. Let it sit for 20 minutes until the bread has absorbed about half the liquid.
  7. Place in a 350°F oven for 45 minutes until the center wobbles like jelly but the top is golden brown.
  8. While baking, melt 1/2 cup butter with 1 cup brown sugar and a pinch of salt in a saucepan, then whisk in 1/2 cup heavy cream. Simmer for 3 minutes until glossy and thick.