1 cup dark brown sugar
1/2 cup unsalted butter
2 tbsp maple syrup
5 Large eggs
2 cups heavy cream or whole milk
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 loaves of brioche bread, cut into 2-inch cubes (I use Publix Bakery loaf)
Powdered sugar, sliced strawberries, blueberries, butter, and pure maple syrup, to serve
Directions
Melt butter in a small sauce pan with brown sugar and maple syrup over low eat, stirring until combined.
Spray a 9×13 inch casserole dish with nonstick cooking spray. Pour the sugar mixture into the bottom of the dish.
In a medium bowl, beat the eggs, cream, vanilla and cinnamon and nutmeg until combined. Add the bread cubes and toss to coat well. Arrange mixture in the prepared dish. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Let the casserole come to room temperature before baking. Bake, uncovered, for 30 minutes, or until browned and the egg is set. Let cool for a few minutes, then slice and serve with your desired toppings. Store, covered, in the refrigerator for up to 3 days, or frozen in an airtight container for up to 3 months.
