Ingredients:

  • 6 cups brioche bread, cut into 1 inch cubes
  • 1/4 cup unsalted butter, melted
  • 20 oz can crushed pineapple, Drained, reserve 2 tbsp juice
  • 4 large eggs, Room temperature
  • 1/2 cup organic cane sugar
  • 1/4 cup whole milk
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 350°F. Note: A fully preheated oven is essential for the initial rise of the custard.
  2. Grease a 9x13 inch baking dish with a little butter or non stick spray.
  3. Place 6 cups of brioche cubes into the dish. until evenly distributed.
  4. Drizzle 1/4 cup melted butter over the bread and toss gently. Note: Coating the bread in fat first helps prevent it from getting too soggy once the liquid is added.
  5. Whisk 4 large eggs in a large bowl. until light and foamy.
  6. Stir in 1/2 cup sugar, 1/4 cup whole milk, 1/2 tsp sea salt, 1/4 tsp nutmeg, and the 2 tbsp reserved pineapple juice.
  7. Fold in the 20 oz of drained crushed pineapple. until well combined.
  8. Pour the mixture over the bread cubes. until all cubes are partially submerged.
  9. Press down lightly with a spatula to ensure the bread absorbs the liquid.
  10. Bake for 45 minutes. until the top is golden brown and the center is set.