Ingredients
- 12 slices brioche bread cut into 1-inch chunks
- 4 large eggs
- 1 ½ cups half and half
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 6 tablespoons salted butter melted
- Powdered sugar for topping
- Pancake syrup for topping
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Cut brioche bread into 1-inch chunks and layer evenly in the bottom of a 9x13 pan or disposable aluminum foil pan.
- In a large mixing bowl, combine eggs, half and half, heavy cream, sugar, cinnamon, vanilla, and salt. Whisk together until well blended.
- Pour the custard mixture evenly over the brioche chunks. Gently press the bread down into the mixture to make sure every piece is soaked.
- Drizzle the melted butter evenly over the top. This is what gives you the slightly crispy tops!
- Cover with foil and refrigerate overnight (or at least 1 hour if you're short on time).
- When ready to bake, remove from the fridge and bake UNCOVERED at 375°F for 30–35 minutes, until golden and set.
- Remove from oven and immediately sprinkle powdered sugar generously over the top. Drizzle pancake syrup evenly across as well.
- Scoop and serve warm. Make sure you save yourself a piece!
Nutrition
Video
Notes
Make it the night before for best results — the bread needs time to fully absorb the custard. Overnight in the fridge is the magic.
Use thick-sliced brioche bread for the best texture — it holds up to the custard without getting soggy. Don't skip the melted butter drizzle over the top — it's what creates those irresistible crispy edges!
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