Ingredients:

  • 1 lb (450g) Brioche or Challah bread, cut into 1-inch cubes
  • 4 tbsp (57g) Unsalted butter, melted
  • 2 tbsp (16g) Ground cinnamon
  • 2 tbsp (25g) Granulated sugar
  • 6 large Eggs
  • 2 cups (480ml) Whole milk
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (60g) Brown sugar, packed
  • 1 tbsp (15ml) Vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1/4 tsp (0.5g) Ground nutmeg
  • 1/2 tsp (3g) Salt
  • 1/2 cup (100g) Brown sugar
  • 1/4 cup (30g) All-purpose flour
  • 4 tbsp (57g) Unsalted butter, chilled and cubed
  • 1 tsp (2g) Ground cinnamon

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly.
  2. In a large bowl, toss the brioche cubes with melted butter, cinnamon, and granulated sugar until each piece is lightly coated.
  3. Arrange the cubes evenly in the prepared baking dish, pressing down slightly to ensure there are no large gaps.
  4. Whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is smooth.
  5. Pour the custard evenly over the bread cubes and use a spatula to gently press the bread down so every cube is submerged.
  6. Cover with foil or plastic wrap and refrigerate for at least 8 hours or overnight.
  7. Preheat the oven to 350°F (175°C).
  8. In a small bowl, rub the chilled butter into the brown sugar, flour, and cinnamon using fingertips until coarse crumbs form.
  9. Sprinkle the crumble topping evenly over the soaked bread.
  10. Bake for 30 minutes until the top is golden brown and the center is set.