Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 1.5 cups fresh raspberries
  • 3/4 cup white chocolate chips
  • 5 large eggs, room temperature
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 2 tbsp turbinado sugar
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Brush 1 tbsp melted unsalted butter inside a 9x13 inch baking dish.
  2. Slice 1 lb brioche into 1 inch cubes.
  3. Place half of the bread cubes in the dish, followed by 0.75 cups raspberries and 0.375 cups white chocolate chips.
  4. Add the remaining bread, then top with the rest of the berries and chocolate.
  5. In a large bowl, beat 5 large eggs until no streaks of yolk remain.
  6. Stir in 1.5 cups heavy cream, 1 cup whole milk, 1/3 cup granulated sugar, 1 tbsp vanilla bean paste, 1/2 tsp cinnamon, and 1/4 tsp sea salt.
  7. Drizzle the custard over the bread, ensuring every cube gets a soak.
  8. Wait 15 minutes until the bread has visibly absorbed some liquid.
  9. Sprinkle 2 tbsp turbinado sugar evenly across the top.
  10. Place in a preheated oven at 175°C for 45 minutes until the center is set and the top is golden and crackling.
  11. Let it sit for 10 minutes.