Ingredients

• 500 g day-old briochegenuinely day-old; fresh bread turns to paste under 550 ml of custard
• 5 large eggs
• 400 ml whole milk
• 150 ml double cream
• 70 ml maple syrup
• 40 g light brown sugar
• 2 tsp vanilla
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Topping

• 140 g pecan halveshalves, not pieces, so they hold their shape on top
• 60 g unsalted butter
• 70 g dark brown sugar
• 50 ml maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp flaky sea salt

Method

1. 01

   Fill the dish

   Butter a 23 x 33 cm baking dish. Tear or cut the brioche into rough 4 cm pieces and pack them in snugly, leaving a few corners standing proud of the surface. Those go crisp while everything beneath turns soft and silky.

   500 g day-old brioche

2. 02

   Mix and pour the egg mixture

   Whisk the eggs, milk, cream, maple syrup, light brown sugar, vanilla, cinnamon, nutmeg and salt until completely smooth. Pour it evenly over the bread and press the pieces down gently with your palm so they all make contact with the liquid.

   5 large eggs · 400 ml whole milk · 150 ml double cream · 70 ml maple syrup · 40 g light brown sugar · 2 tsp vanilla · 2 tsp cinnamon · 1/4 tsp nutmeg · 1/2 tsp salt

3. 03

   Let it soak

   Leave at room temperature for at least 30 minutes, or cover and refrigerate overnight. The bread should feel heavy and saturated when you press it. If there is still dry crumb in the middle, give it longer.

4. 04

   Heat the oven and make the topping

   Heat the oven to 180 C / 160 C fan. Melt the butter and stir it together with the dark brown sugar, maple syrup, cinnamon and the pecan halves until every nut is coated.

   60 g unsalted butter · 70 g dark brown sugar · 50 ml maple syrup · 1/2 tsp cinnamon · 140 g pecan halves

5. 05

   Top and bake

   Spoon the pecan mixture evenly over the surface and bake for 35-45 minutes. It is ready when the top is deeply golden and lacquered, the edges are bubbling, and a knife slipped into the centre comes out thickly coated rather than wet. If the pecans are dark before the centre is set, lay a sheet of foil loosely over the top for the last 10 minutes.

   If the pecans run aheadFoil laid loosely over the dish for the last ten minutes. Do not drop the oven.

   Judge it by the centreThe edges finish long before the middle. A knife should come out thickly coated, not wet.

6. 06

   Salt it hot, then rest

   Scatter the pinch of flaky salt over the crust within the first minute out of the oven, while the syrup is still wet enough to hold it. Rest for 10 minutes before serving. It firms from soup to sliceable in that time.