Ingredients:

  • 1 (1-pound/454g) loaf brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups (473ml) whole milk
  • 1 cup (237ml) heavy cream
  • ½ cup (100g) granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups (about 300g) mixed berries (fresh or frozen - strawberries, blueberries, raspberries, blackberries), chopped if large
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • Powdered sugar, for dusting
  • Maple syrup, for drizzling

Instructions:

  1. Cube the brioche and arrange it evenly in the baking dish.
  2. Whisk together the eggs, milk, cream, sugar, melted butter, vanilla extract, cinnamon, and salt in the mixing bowl.
  3. Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all pieces are saturated. Cover and refrigerate for at least 8 hours, or overnight.
  4. Combine the berries, sugar, and lemon juice in a small saucepan. Heat over medium heat, stirring occasionally, until the berries release their juices.
  5. Stir in the cornstarch slurry and cook until the compote thickens slightly, about 1-2 minutes. Remove from heat and set aside.
  6. Preheat the oven to 350°F (175°C). Uncover the baking dish and bake for 40-45 minutes, or until the top is golden brown and the custard is set.
  7. Let cool slightly before serving. Dust with powdered sugar (if using) and serve warm with the berry compote and maple syrup (if using).