Ingredients
Scale
For the Casserole:
- 1 loaf French bread, brioche, or challah bread, cut into 1-inch cubes (about 10–12 cups)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (optional, for extra richness)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
Instructions
- Prep the Night Before:
- Grease a 9×13-inch baking dish. Place the cubed bread evenly into the dish.
- Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, heavy cream (if using), granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Pour this mixture evenly over the bread cubes, ensuring all pieces are coated. Press down with a spatula to make sure the bread soaks up the egg mixture.
- Cover and Refrigerate:
- Cover the casserole with plastic wrap and refrigerate overnight, allowing the bread to absorb the egg mixture.
- Prepare the Topping (Optional):
- In a small bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces, and using a fork or pastry cutter, mix until the mixture resembles coarse crumbs. Cover and refrigerate overnight.
- Bake the Casserole:
- Preheat your oven to 350°F (175°C). Remove the casserole and topping from the refrigerator. If you’ve prepared the crumb topping, sprinkle it evenly over the top of the casserole.
- Bake uncovered for 45-55 minutes, or until the casserole is puffed up, golden brown, and set in the center.
- Serve:
- Let the casserole cool slightly before serving. Serve warm with maple syrup, powdered sugar, or fresh fruit on the side.
