Ingredients:

  • 1 large loaf (approx. 500g / 1.1 lb) Brioche, cut into 1-inch (2.5 cm) thick slices
  • 60g (4 tbsp) Unsalted butter, softened (for greasing the dish)
  • 8 large Eggs
  • 350 ml (1 ½ cups) Heavy Cream (35% fat)
  • 250 ml (1 cup) Whole Milk
  • 100g (½ cup) Granulated Sugar
  • 1 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ¼ tsp ground Allspice
  • 1 tbsp pure Vanilla Extract
  • Zest of 1 large Orange
  • 1/2 tsp fine Sea Salt
  • 175g (1 ¼ cups) Fresh or frozen Cranberries
  • 30g (¼ cup) Pecan pieces or flaked Almonds (optional)
  • 2 tbsp Light Brown Sugar
  • 2 tbsp Unsalted butter, melted

Instructions:

  1. Generously grease a 9x13 inch baking dish with the softened butter. Arrange the brioche slices tightly in the prepared dish, slightly overlapping if necessary, ensuring the dish is fully covered.
  2. In a large mixing bowl, whisk the eggs until slightly foamy. Add the heavy cream, milk, granulated sugar, cinnamon, nutmeg, allspice, vanilla extract, orange zest, and salt. Whisk vigorously until the sugar is dissolved and the mixture is homogenous.
  3. Slowly and evenly pour the custard mixture over the arranged brioche, making sure every piece is saturated. Gently press the bread down to encourage absorption.
  4. Scatter the fresh or frozen cranberries evenly across the top of the bread.
  5. Cover the dish tightly with cling film and refrigerate for a minimum of 6 hours, or ideally, overnight (up to 24 hours). This step is essential for proper texture.
  6. Thirty minutes before baking, remove the dish from the refrigerator. Preheat the oven to 175°C (350°F / Gas Mark 4). Allow the dish to sit at room temperature while the oven heats up.
  7. Melt the remaining 2 tablespoons of butter. Drizzle the melted butter over the top of the soaked bread. Scatter the brown sugar and nuts (if using) evenly over the top.
  8. Bake for 40 to 45 minutes, or until the top is deeply golden brown, puffed slightly, and the internal custard is set (the center should not wobble). If the top browns too quickly, tent loosely with foil.
  9. Let the bake rest for 5–10 minutes before cutting into squares and serving warm with maple syrup and/or cream.