Ingredients:

  • 1 lb Brioche loaf, cut into 1-inch cubes
  • 2 tbsp Unsalted butter, melted
  • 8 Large eggs
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 3/4 cup Brown sugar, packed
  • 2 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Fine sea salt
  • 1/2 cup Cold unsalted butter, cubed
  • 1/2 cup Brown sugar
  • 1/2 cup All-purpose flour
  • 1/2 cup Chopped pecans
  • 1 tsp Ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Arrange the brioche cubes on a rimmed baking sheet and toast for 10–12 minutes until dry to the touch but not deeply browned.
  2. Grease a 9x13 inch ceramic or glass baking dish generously with 2 tablespoons of melted butter. Place the toasted brioche cubes into the dish.
  3. In a large mixing bowl, whisk together the 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup brown sugar, 2 tablespoons vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until no streaks of egg remain.
  4. Pour the custard mixture evenly over the toasted brioche cubes. Cover the dish tightly with plastic wrap or foil and refrigerate for 8 hours or overnight.
  5. Prepare the topping by combining 1/2 cup cold cubed butter, 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup chopped pecans, and 1 teaspoon cinnamon in a small bowl. Work the mixture with a fork or pastry cutter until it forms coarse crumbs.
  6. When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap, sprinkle the topping over the casserole, and bake for 45 minutes until the center is set and the top is a mahogany-colored, shattering crust.