Ingredients
- Brioche bread loaf, sliced 1-inch thick: 1 loaf
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Eggs: 6 large
- Granulated sugar: 1/2 cup
- Vanilla extract: 2 teaspoons
- Salt: 1/4 teaspoon
- Brown sugar: 1/4 cup
Instructions
- Step 1: Arrange the bread slices in a greased 9×13 inch baking dish, slightly overlapping.
- Step 2: In a large bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and salt until well combined.
- Step 3: Pour the mixture evenly over the bread, ensuring each slice is soaked. Gently press down on the bread to help it absorb the liquid.
- Step 4: Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Step 5: Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish and sprinkle brown sugar evenly over the top of the soaked bread.
- Step 6: Bake for 40-45 minutes, or until the top is golden brown and the custard is set. Let cool slightly before serving. Optionally, broil for 1-2 minutes to caramelize the sugar before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the topping will soften.
- Reheat individual slices in the microwave or a toaster oven for best results, avoiding soggy edges.
- Serve warm with fresh berries and a dusting of powdered sugar for an elegant brunch presentation.
- For a richer custard, use day-old brioche; it will soak up the liquid more effectively and create a decadent texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American