Ingredients
- 1 loaf French bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping:
- 1/2 cup unsalted butter, cold and diced
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the Bread and Custard:
- Grease a 9×13 inch baking dish and arrange the cubed French bread evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the custard mixture over the bread, pressing the bread down gently to help it soak in the liquid.
- Cover the dish and refrigerate overnight to allow the flavors to meld.
- Make the Topping and Bake:
- Preheat the oven to 350°F (175°C).
- In a separate bowl, combine the cold butter, brown sugar, cinnamon, and nutmeg. Use a fork or your hands to mix until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the soaked bread.
- Bake and Serve:
- Bake the casserole for 45-50 minutes or until the top is golden and crispy.
- Serve warm, dusted with powdered sugar or drizzled with maple syrup if desired.
Notes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes + overnight soaking
Calories: 560 kcal per serving
Servings: 8