Ingredients
Cinnamon bread, cut into 2-inch cubes (about 5 to 6 cups)
1 cup milk
1 cup heavy Cream
3 eggs, beaten
1 teaspoon vanilla extract
⅓ cup brown sugar
1 tbsp cinnamon
2 tbsp brandy
Pinch salt
Sprinkle on top:
2 tablespoons (1/4 stick) unsalted butter, cut into small cubes
2 tbsp brown sugar
PREPARATION:
If making right away:
- Preheat oven to 350 degrees.
- Butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Mix milk, heavy cream, eggs, vanilla, brandy, sugar and salt.
- Pour mixture over bread.
- (If making right away:) sprinkle sugar and butter on top of mixture.
- Bake for 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
If making later:
- Butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Mix milk, heavy cream, eggs, vanilla, brandy, sugar and salt.
- Pour mixture over bread.
- Soak overnight covered in the fridge.
- Heat oven to 350 degrees.
- Before baking sprinkle sugar and butter on top of mixture.
- Bake for 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.