# The Ingredients You'll Need:
→ Bread & Dairy
01 - 1 loaf brioche or challah bread (about 18 ounces), cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1/2 teaspoon vanilla extract
→ Maple & Spices
07 - 1/2 cup pure maple syrup
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
→ Topping
11 - 1/2 cup unsalted butter, melted
12 - 1/2 cup light brown sugar, packed
13 - 1 cup chopped pecans
# Step-by-Step Instructions:
01 - Grease a 9x13-inch baking dish. Arrange bread cubes evenly in a single layer.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, pure maple syrup, ground cinnamon, ground nutmeg, and salt until mixture is fully combined.
03 - Pour custard mixture evenly over the bread cubes, gently pressing down to ensure all bread absorbs the liquid.
04 - Cover tightly with plastic wrap and refrigerate overnight, for a minimum of 8 hours.
05 - Remove dish from the refrigerator and allow to rest at room temperature while preheating oven to 350°F.
06 - In a small bowl, stir together melted unsalted butter, light brown sugar, and chopped pecans. Sprinkle mixture evenly over the soaked bread.
07 - Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set.
08 - Allow to cool briefly before serving. Drizzle with additional maple syrup if desired.
