Ingredients
Scale
- 1 loaf thick-cut bread (brioche or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Toppings: fresh berries or maple syrup
Instructions
- Slice your thick-cut bread into generous cubes and place them in a greased 9×13 inch baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, and cinnamon until well combined.
- Pour your custard mixture evenly over the bread cubes in the baking dish. Gently fold the bread into the mixture to ensure every piece is coated thoroughly. Cover with plastic wrap and let it sit in the fridge overnight (or at least for 4 hours).
- The next morning, preheat your oven to 350°F. Remove your dish from the fridge and let it sit at room temperature for about 15 minutes before baking. Bake uncovered for about 30-35 minutes until golden brown on top.
- For that signature crème brûlée finish, sprinkle an even layer of granulated sugar over the top after removing from oven. Using a kitchen torch or broiler, caramelize the sugar until bubbly and golden brown.
- Garnish with fresh berries or drizzled maple syrup right before serving. Enjoy immediately.
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with fresh berries on top.
Use thick bread for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 400 kcal
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg