Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 1 cup fresh raspberries
  • 8 oz full-fat cream cheese, chilled and cubed
  • 6 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 lemon, zested
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 tbsp powdered sugar

Instructions:

  1. Cut your 1 lb of brioche into 1 inch cubes and spread them out on a baking sheet for 20 minutes to air dry slightly.
  2. Grease your 9x13 dish with some of that melted butter, then toss in half the bread cubes.
  3. Scatter 8 oz of cubed cream cheese and 1 cup of fresh raspberries over the first layer of bread.
  4. Cover the fruit and cheese with the remaining bread cubes, pressing down gently.
  5. In a large bowl, beat 6 eggs until smooth, then whisk in 2 cups milk, 0.5 cup cream, 0.5 cup granulated sugar, vanilla, cinnamon, salt, and lemon zest.
  6. Slowly pour the custard over the bread, ensuring every cube gets a little bit of liquid.
  7. Cover with foil and let it sit in the fridge for at least 4 hours.
  8. Set your oven to 350°F. Drizzle the remaining 2 tbsp melted butter and 2 tbsp brown sugar over the top.
  9. Bake for 45 minutes until the top is golden and the center is set but slightly jiggly.
  10. Let it sit for 10 minutes, then sprinkle with 1 tbsp powdered sugar before serving.