Ingredients
Scale
- 1 loaf (approx. 10-12 oz) French bread or Challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup packed brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup cold salted butter, cut into small cubes (for topping)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Grease a 9×13 inch baking dish with butter or non-stick cooking spray. Cut your loaf of bread into 1-inch cubes and spread them evenly throughout the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and well-combined.
- Pour the egg mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread to ensure every piece is submerged or coated. If you have time, cover and refrigerate for at least 4 hours or overnight.
- In a medium bowl, mix the flour, brown sugar, cinnamon, and cold butter cubes. Use a pastry cutter or your fingers to mash the butter into the dry ingredients until it looks like coarse crumbs. Stir in the nuts if using.
- Preheat your oven to 350°F (175°C). Sprinkle the topping mixture evenly over the soaked bread. Bake for 45 to 50 minutes, or until the casserole is set and the top is golden brown and slightly crispy.
- Cook Time: 60 minutes
- Diet: Vegetarian