Ingredients:

  • 1 loaf (12-16 oz) of thick-cut bread (like challah, brioche, or Texas toast) - approx. 400g
  • 6 large eggs - approx. 300g
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60g) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • Maple syrup for serving (optional)

Instructions:

  1. Cut bread into 1-inch cubes and place in a greased baking dish.
  2. In a mixing bowl, whisk together eggs, whole milk, cream, sugar, vanilla extract, cinnamon, and salt.
  3. Pour the custard mixture over the bread cubes. Gently toss to combine, ensuring all bread is soaked.
  4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight if desired.
  5. In a separate bowl, mix brown sugar, melted butter, and cinnamon until well combined.
  6. Preheat your oven to 350°F (175°C).
  7. Remove casserole from fridge, sprinkle topping evenly over the bread mixture.
  8. Bake for 40-45 minutes or until puffed and golden brown. Check for doneness by inserting a knife in the center; it should come out clean.
  9. Allow to cool slightly before serving. Drizzle with maple syrup if desired.