Birthday breakfast for my son! Sweet, rich and utterly indulgent.
400g brioche loaf
1 cup packed brown sugar
1 cup milk
2 cups cream
2 teaspoons vanilla extract
2 generous tablespoons extra brown sugar
Dice brioche into 2cm pieces and place in ceramic baking dish. I recommend doing this a couple of hours beforehand – they have a chance to dry out so they absorb the custard better.
Whisk the eggs and sugar together together until the sugar starts to dissolve.
Add the milk and continue whisking until sugar is dissolved, then add cream and vanilla.
Pour over the brioche pieces. Squash the brioche into the custard with your hands or a spatula.
At this stage, you can either bake straight away, or you can cover with plastic wrap and refrigerate overnight.
If you are baking straight away, leave to sit for 30 minutes so the bread absorbs the custard mixture while you preheat oven to 180°C.
If baking the next morning, bring to room temperature while you preheat oven to 180°C.
Sprinkle the extra brown sugar over the top.
Bake for about 35 minutes or until custard is just set and top is lightly browned.