Ingredients:

  • 1 (1-pound) loaf brioche bread, cut into 1-inch cubes (450g)
  • 8 large eggs
  • 2 cups whole milk (475ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons pure vanilla extract (30ml)
  • 1 teaspoon ground cinnamon (5g)
  • 1/4 teaspoon ground nutmeg (1g)
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted (55g)
  • 2 cups mixed berries (fresh or frozen – blueberries, raspberries, strawberries) (300g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry) (5ml cornstarch, 15ml water)

Instructions:

  1. Cube the brioche bread and spread evenly in the baking dish.
  2. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  3. Pour the custard evenly over the bread cubes, pressing down gently to ensure even soaking. Drizzle with melted butter.
  4. Cover the baking dish tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).
  5. Preheat oven to 350°F (175°C).
  6. Remove the casserole from the refrigerator and let stand at room temperature for 30 minutes. Uncover and bake for 45-50 minutes, or until golden brown and the custard is set. Check for a slight wobble in the very center of the casserole; it will firm up as it cools.
  7. Combine berries, sugar, and lemon juice in a small saucepan.
  8. Bring to a simmer over medium heat, stirring occasionally.
  9. Stir in the cornstarch slurry and continue to simmer until the compote has thickened, about 2-3 minutes.
  10. Let the casserole cool slightly before serving. Spoon berry compote over individual servings.