# Components:
→ Bread
01 - 1 loaf (about 1 pound) French bread or brioche, slightly stale, cut into 1-inch cubes
→ Custard
02 - 8 large eggs
03 - 2 1/2 cups (20 fluid ounces) whole milk
04 - 1/2 cup (4 fluid ounces) heavy cream
05 - 3/4 cup (6 ounces) granulated sugar
06 - 2 tsp pure vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp salt
→ Topping
10 - 1/2 cup (3.5 ounces) packed brown sugar
11 - 1/4 cup (1.2 ounces) all-purpose flour
12 - 1/2 tsp ground cinnamon
13 - 1/4 cup (2 ounces) unsalted butter, cold and diced
→ Optional Garnishes
14 - Maple syrup
15 - Fresh berries
16 - Powdered sugar
# Directions:
01 - Grease a 9x13-inch baking dish. Arrange bread cubes evenly in the prepared dish.
02 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until thoroughly combined and smooth.
03 - Pour the custard mixture evenly over the bread cubes, pressing lightly to ensure complete absorption.
04 - Cover the baking dish tightly with plastic wrap or foil and refrigerate the casserole overnight, allowing a minimum of 8 hours for optimal soaking.
05 - The following morning, preheat your oven to 350°F (175°C).
06 - In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Add the cold, diced unsalted butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
07 - Evenly sprinkle the prepared topping mixture over the custard-soaked bread in the baking dish.
08 - Bake the casserole uncovered for 40–45 minutes, or until it is puffed, golden brown, and a knife inserted into the center comes out clean.
09 - Allow the casserole to rest for 10 minutes before serving. Serve warm, accompanied by maple syrup, fresh berries, or powdered sugar as desired.
