Ingredients:

  • 1 large loaf (550 – 600g) sturdy day-old bread (Brioche, Challah, or French Baguette), cut into 1-inch cubes
  • 8 large eggs
  • 2 cups (475 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (for custard)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons unsalted butter (for greasing)
  • 1/2 cup (100g) packed brown sugar (for crumb topping)
  • 2 tablespoons all-purpose flour (for crumb topping)
  • 1/2 teaspoon ground cinnamon (for crumb topping)
  • 4 tablespoons (1/2 stick, 56g) cold unsalted butter, cubed (for crumb topping)

Instructions:

  1. Prep the Dish: Generously grease a 9x13 inch (33x23 cm) baking dish with 2 tablespoons of softened unsalted butter.
  2. Cube the Bread: Cut the bread into 1-inch (2.5 cm) cubes. Spread the cubes evenly into the prepared baking dish. (If bread is very fresh, lightly toast the cubes in the oven for 5 minutes at 300°F/150°C to dry them out slightly.)
  3. Mix the Custard: In a large mixing bowl, vigorously whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is light yellow and frothy (about 1-2 minutes).
  4. Assemble the Casserole: Slowly and evenly pour the custard mixture over the bread cubes, ensuring every piece is coated. Gently press the bread down with a spatula so it begins to soak up the liquid.
  5. Soak: Cover the dish tightly and refrigerate for a minimum of 30 minutes, or ideally, overnight (8-12 hours).
  6. Preheat and Rest: Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven preheats, letting it stand at room temperature for about 15 minutes.
  7. Prepare the Topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Cut the cold butter into small cubes and use your fingers to cut the butter into the sugar mixture until it resembles coarse, wet sand or small pea-sized crumbles.
  8. Add Topping: Sprinkle the prepared topping evenly over the surface of the casserole.
  9. Bake: Bake for 45–50 minutes. The casserole should be puffed, golden brown, and set in the center. If the top browns too quickly, loosely tent it with foil.
  10. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. Serve drizzled with maple syrup and fresh fruit.