Prep Time:
20 Minutes
Cook Time:
1 Hour
Serves:
6 Servings
About the Recipe
This is a real crowd pleaser. We took a recipe from New York Times Cooking, messed around with, and created a far less fiddly but just as delicious version. It’s best if you start the day before you plan to serve it so it can soak overnight, but, honestly, it’s nearly as yummy if it soaks for just an hour.
Ingredients
1 loaf brioche (1 lb.), cut into 1-inch bits
½ cup/100 grams granulated sugar
2 lemons, zest finely grated
6 large eggs
1½ cups/355 grams whole milk
½ cup/120 grams heavy cream
1 tablespoon orange liqueur or orange juice
1 teaspoon salt
¼ teaspoon grated nutmeg (ideally freshly grated)
2 tablespoons melted unsalted butter, for the baking dish
Preparation
Heat oven to 375 degrees. Cut your brioche into bite-sized cubes, then put into a rimmed baking dish and bake for about 10 minutes until golden brown. It’s probably not necessary, but I like to stir it around after several minutes so that everyone gets a chance to get browned.
While that’s going on, zest your lemons, then add the sugar and lemon zest to a large bowl. Use your fingers to rub the zest into the sugar to create a lemon sugar (this feels lovely!). Reserve 2 tablespoons for later.
To the lemon sugar, add the eggs, whisking (or…