Ingredients:

  • 1 lb Challah or Brioche loaf, cut into 1-inch cubes
  • 1 tbsp Unsalted butter
  • 6 Large eggs
  • 2 cups Whole milk
  • 0.5 cup Heavy cream
  • 2 tbsp Pure maple syrup
  • 1 tbsp Vanilla bean paste
  • 1 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Sea salt
  • 2 tbsp Raw turbinado sugar
  • 0.5 cup Chopped pecans

Instructions:

  1. Grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
  2. Cube the bread into 1-inch pieces. If fresh, dehydrate in a 300°F oven for 10 minutes. Place cubes into the prepared baking dish.
  3. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and sea salt until fully emulsified.
  4. Pour the custard mixture evenly over the bread cubes. Press down gently to ensure saturation.
  5. Rest the dish. Let it sit for at least 20 minutes (or up to 12 hours in the fridge). Watch for the liquid level to drop as the bread drinks it up.
  6. Preheat oven to 350°F. Remove cover, sprinkle with turbinado sugar and chopped pecans.
  7. Bake for 45 minutes until the center is set and the top is golden and crisp.