# Components:
→ Bread
01 - 1 loaf (about 16 oz) brioche or challah, cut into 1-inch cubes
→ Custard
02 - 8 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup pure maple syrup
06 - 1/2 cup light brown sugar
07 - 2 teaspoons vanilla extract
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
→ Topping
11 - 1 cup pecan halves, roughly chopped
12 - 1/3 cup unsalted butter, melted
13 - 1/3 cup light brown sugar
14 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Grease a 9x13-inch baking dish. Arrange the cubed brioche or challah evenly in the dish.
02 - In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated.
03 - Pour the custard evenly over the bread cubes. Press gently to ensure all cubes are well soaked.
04 - Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or overnight for optimal flavor and texture.
05 - Preheat the oven to 350°F.
06 - In a small bowl, mix together chopped pecans, melted butter, brown sugar, and cinnamon until evenly combined.
07 - Distribute the pecan topping evenly over the soaked bread mixture.
08 - Bake uncovered for 40 to 45 minutes, or until the surface is golden brown and the custard is set.
09 - Allow to rest for 10 minutes before serving. Enjoy warm, optionally with extra maple syrup.
