Ingredients:

  • 1 loaf (1 pound/450g) challah, brioche, or French bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, cold and cut into small cubes
  • 1/4 cup (30g) chopped pecans or walnuts (optional)

Instructions:

  1. Cube the bread and arrange it in a greased 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread cubes, ensuring all the bread is moistened. Gently press down on the bread to help it absorb the custard.
  4. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour (preferably overnight).
  5. In a separate bowl, combine the flour, brown sugar, and cold butter cubes. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the nuts, if using.
  6. Preheat oven to 350°F (175°C). Sprinkle the topping evenly over the soaked bread.
  7. Bake for 40-45 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out mostly clean.
  8. Let the casserole cool for a few minutes before serving.