Ingredients:

  • 1 loaf (about 10-12 cups cubed) thick-cut bread (Brioche, Challah, or Texas Toast)
  • 4 Tbsp unsalted butter, melted (for greasing)
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • For the Streusel Topping (Optional):
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions:

  1. Grease the 9x13 inch baking dish generously with the melted butter. Cube the bread into roughly 1-inch pieces and distribute evenly across the bottom of the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully homogenous—no streaks!
  3. Slowly and evenly pour the custard mixture over the bread cubes, gently pressing down with a spatula to ensure all the bread soaks up the liquid.
  4. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight. This overnight chilling is crucial for texture.
  5. If using streusel, prepare the topping: Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  6. Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 375°F (190°C). Sprinkle the streusel topping evenly over the soaked bread.
  7. Bake uncovered for 45 to 55 minutes, or until the centre is set (a knife inserted near the middle comes out mostly clean) and the topping is deeply golden brown and crisp.
  8. Let the casserole rest for 10 minutes before slicing and serving warm, perhaps with a side of fresh berries and warm maple syrup.