Ingredients:

  • 1 large loaf (about 1 lb / 450g) good quality bread (Brioche or Challah recommended), cut into 1-inch cubes.
  • 1 cup (120g) fresh or frozen cranberries
  • Zest of 1 large orange
  • 6 large eggs
  • 2 cups (480ml) whole milk (or half-and-half)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/2 cup (100g) packed light brown sugar (for streusel)
  • 1/2 cup (55g) chopped pecans (for streusel)
  • 1/4 teaspoon ground ginger (for streusel)
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes (for streusel)
  • 2 tablespoons pure maple syrup (for streusel)

Instructions:

  1. Phase 1: Preparation (Night Before). Arrange bread cubes evenly in a lightly greased 9x13 inch baking dish. Sprinkle cranberries and orange zest over the bread.
  2. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a separate bowl until homogenous.
  3. Slowly pour the custard evenly over the bread mixture, ensuring all pieces are saturated. Press down gently. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight.
  4. Phase 2: Topping & Baking (Morning Of). Make the streusel: Combine flour, brown sugar, pecans, and ginger in a bowl. Cut in the cold butter using fingers or a pastry blender until the mixture resembles coarse crumbs. Drizzle in maple syrup and toss lightly until just combined.
  5. Remove the casserole from the fridge 30 minutes before baking to allow it to warm slightly. Preheat oven to 375°F (190°C). Sprinkle the streusel topping evenly over the soaked bread.
  6. Bake Covered: Cover the dish tightly with foil and bake for 25 minutes.
  7. Bake Uncovered: Remove the foil and continue baking for another 20–30 minutes, or until the top is deeply golden brown and a knife inserted near the centre comes out mostly clean.
  8. Let stand for 10 minutes before slicing and serving warm.