1Spray a 9x13 baking dish with nonstick cooking spray. Cut the brioche bread into small cubes and add to the prepared baking dish.
2In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, almond extract, brown sugar, cinnamon, nutmeg, and salt.
3Pour the mixture evenly over the bread and add the chopped pecans on top.
4Gently press the bread cubes and pecans into the egg mixture, ensuring each piece is submerged. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5Preheat the oven to 375°F (190°C). Bake uncovered for 35-45 minutes, or until golden brown and fully set. Loosely cover with aluminum foil if the top or edges brown too quickly.
6Let it rest for 10 minutes before serving.
7Meanwhile, prepare the whipped cream by whipping together heavy cream, maple syrup, confectioners' sugar, and cinnamon using a handheld or stand mixer until stiff peaks form.
8Slice and serve the casserole, topping with maple cinnamon whipped cream and a drizzle of maple syrup.
Ingredients
400 grams brioche bread, 1-2 days old, cut into small cubes