Ingredients:
1 loaf French bread (about 12–16 oz), cut into 1-inch cubes
8 large eggs
2 cups milk
½ cup heavy cream
½ cup granulated sugar
¼ cup brown sugar
1 tbsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
Topping:
½ cup flour
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
½ cup cold butter, cubed
Directions:
Prepare Bread Layer:
Grease a 9×13-inch baking dish. Add the cubed French bread, spreading it evenly in the dish.
Mix Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour this mixture evenly over the bread cubes, pressing gently to ensure each piece is coated.
Refrigerate Overnight:
Cover the casserole with foil or plastic wrap and refrigerate overnight, allowing the bread to absorb the custard mixture.
Prepare Topping:
In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter (or your fingers) to combine until the mixture resembles coarse crumbs. Store in the fridge until baking.
Bake:
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge, sprinkle the topping evenly over the bread, and bake uncovered for 45-55 minutes or until golden brown and the custard is set.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy with maple syrup, fresh berries, or powdered sugar if desired.
Prep Time: 15 mins (plus overnight) | Cook Time: 50 mins | Total Time: 1 hr 5 mins + overnight soak
Kcal: Approx. 320 per serving | Servings: 8