Ingredients
Method
Bread Preparation & Dish Layering
- Grease a 9x13-inch ceramic or glass baking dish generously with softened butter. Cut the brioche loaf into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes to lightly dry out without browning (this ensures maximum custard absorption without sogginess).
- Evenly arrange the dried brioche cubes in the prepared baking dish in a slightly rustic, piled layer.
Whisking the Vanilla Custard
- In a large mixing bowl, vigorously whisk together the 8 eggs, whole milk, heavy cream, 1/3 cup pure maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt until completely smooth, frothy, and pale.
- Slowly and evenly pour the custard mixture all over the brioche cubes, pressing down gently with your hands or the back of a spoon to ensure every cube is submerged and saturated.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (up to 16 hours) for the custard to permeate completely through the brioche.
Mixing the Pecan Streusel & Baking
- When ready to bake, preheat your oven to 350°F (177°C). Remove casserole from refrigerator and let sit at room temperature for 20 minutes while oven heats.
- In a small bowl, stir together the chopped pecans, brown sugar, melted butter, flour, and cinnamon until crumbly and moist. Scatter the pecan streusel evenly across the top of the soaked brioche.
- Bake uncovered at 350°F for 40 to 45 minutes, until the casserole is puffed, the center is softly set (not jiggly or wet), and the pecan topping is fragrant, crunchy, and deep golden brown. (If pecans brown too quickly at minute 30, tent loosely with foil).
Resting & Serving
- Remove from oven and let rest for 10 minutes before slicing into squares. The custard will settle into a luscious bread pudding-like texture.
- Dust with powdered sugar, drizzle generously with warm pure maple syrup, and serve warm with fresh berries.