Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 1 tbsp unsalted butter, softened
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.25 cup pure maple syrup
  • 2 tsp pure vanilla bean paste
  • 1 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 0.5 cup toasted pecans, chopped
  • 0.25 cup all-purpose flour
  • 0.25 cup light brown sugar
  • 4 tbsp cold unsalted butter, cubed

Instructions:

  1. Grease a 9x13 inch baking dish with 1 tablespoon of softened unsalted butter.
  2. Place the brioche cubes into the prepared dish in an even layer. If the bread is fresh, toast at 300°F (150°C) for 10 minutes to dry before proceeding.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla bean paste, cinnamon, and sea salt until fully combined.
  4. Pour the custard mixture evenly over the brioche cubes. Gently press down on the bread to ensure every piece is submerged. Cover and refrigerate for at least 8 hours.
  5. Prepare the streusel by combining chopped pecans, flour, and brown sugar. Use a pastry cutter to work in the cold cubed butter until crumbly. Store in a sealed container in the fridge.
  6. When ready to bake, preheat oven to 350°F (175°C). Sprinkle the streusel over the chilled casserole.
  7. Bake for 45 minutes until the center is set and the top is a deep golden brown. Let rest for 10 minutes before serving.