Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/2 cup raisins

Instructions:

  1. Cut brioche into 1-inch cubes and spread in a single layer on a baking sheet. Bake at 300°F (150°C) until dehydrated but not browned to create a sponge-like texture.
  2. In a large mixing bowl, whisk together the whole milk, heavy cream, 4 eggs, 2 egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully emulsified.
  3. Place the toasted bread cubes and raisins into the custard mixture. Toss gently to ensure every piece is coated.
  4. Allow the bread to soak in the custard for at least 1 hour. This ensures the liquid penetrates the core of the bread, preventing a soggy bottom.
  5. Grease a 9x13 inch baking dish with melted butter. Pour the soaked bread and custard into the dish.
  6. Bake in a preheated oven using a two-stage temperature method: start at a higher temperature to set the crust (e.g., 375°F/190°C), then lower the heat (e.g., 325°F/160°C) to allow the internal custard to reach 170°F (77°C) for a silky set. Baking time is approximately 45 minutes total.