Thick slices of brioche get soaked in a rich, cinnamon-spiced custard until fully saturated, then baked on a sheet pan until the tops turn deep golden brown and the centers set into that perfect springy texture. Baking everything in one layer means every slice gets crisp, caramelized edges without any hovering over a skillet — just soak, bake, and flip once. A touch of vanilla and nutmeg rounds out the flavor, so each bite tastes warm and bakery-fresh. Finish with a dusting of powdered sugar and a generous drizzle of maple syrup for the classic brunch presentation. It's an easy, hands-off way to feed a crowd, and it's a solid pick for a lactose free breakfast spread.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Pour 2 tbsp of the melted butter onto an 18x13-inch rimmed sheet pan and use a pastry brush to coat the surface evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
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