Ingredients:

  • 6 large eggs
  • 1 ½ cups whole milk (355 ml)
  • ½ cup heavy cream (120 ml)
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons brown sugar (packed, 25g)
  • 2 teaspoons vanilla extract (10 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • ¼ teaspoon ground nutmeg (1 ml)
  • Pinch of salt (approx. 1/8 tsp or 0.5 ml)
  • 1 loaf challah, brioche, or French bread (approx. 1 pound or 450g), cut into 1-inch cubes
  • 4 tablespoons unsalted butter (57g), melted, for greasing the pan and drizzling
  • ½ cup chopped pecans or walnuts (60g) (optional)
  • ¼ cup maple syrup (60 ml) (for drizzling after baking) (optional)

Instructions:

  1. Cut the bread into cubes and spread evenly in a greased 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
  3. Pour the custard evenly over the bread cubes, ensuring all the bread is moistened. Gently press down to submerge the bread.
  4. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
  5. The next morning, preheat the oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes while the oven preheats.
  6. If desired, sprinkle chopped pecans or walnuts over the top of the casserole.
  7. Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean (or with slightly moist crumbs).
  8. Let the casserole cool slightly before slicing and serving. Drizzle with maple syrup, if desired.