Warm custardy baked toast infused with cinnamon, nutmeg, and cardamom, perfect for relaxed mornings.
# What You’ll Need:
→ Bread
01 - 1 loaf (approximately 16 oz) brioche or challah, day-old, sliced thick
→ Custard
02 - 4 large eggs
03 - 2 cups (16 fl oz) whole milk
04 - 1/2 cup (4 fl oz) heavy cream
05 - 1/3 cup (2.3 oz) light brown sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cardamom
11 - Pinch of salt
→ Topping
12 - 1/4 cup (2 oz) unsalted butter, melted
13 - 1/4 cup (1.75 oz) light brown sugar
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# Method:
01 - Grease a 9x13-inch baking dish with butter or a nonstick spray.
02 - Layer the bread slices in the dish, slightly overlapping them.
03 - Whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt in a large bowl until smooth.
04 - Pour the custard evenly over the bread slices and gently press down to ensure absorption.
05 - Combine melted butter, light brown sugar, and cinnamon in a small bowl; drizzle evenly over the soaked bread.
06 - Cover the dish and refrigerate for at least 30 minutes, preferably overnight.
07 - Set oven temperature to 350°F (175°C).
08 - Uncover and bake for 40 to 45 minutes until the top is golden brown and the center is just set.
09 - Allow to cool slightly before serving. Optionally top with maple syrup, powdered sugar, or fresh berries.
