Ingredients
• 1 loaf of thick-cut brioche or challah bread
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons maple syrup or honey
• 5 large eggs
• 1.5 cups whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
Preparation
1. Make the Caramel Base: In a small saucepan, melt the butter, brown sugar, and maple syrup over medium heat. Stir until smooth and bubbling. Pour this mixture into the bottom of a 9×13 inch baking dish, spreading it evenly.
2. Layer the Bread: Arrange the thick slices of bread in the dish in a single layer (or slightly overlapping) on top of the caramel mixture.
3. Prepare the Custard: In a medium bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt.
4. Pour and Soak: Pour the egg mixture evenly over the bread slices. Ensure every piece is well-coated.
5. Chill: Cover the dish with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, so the bread absorbs all the custard.
6. Bake: Preheat your oven to 175°C (350°F). Remove the plastic wrap and bake for 35–45 minutes until the top is golden brown and the center is set.
7. Serve: Let it rest for 5 minutes. To serve, flip the slices over or spoon the extra caramel sauce from the bottom of the dish over the top.