Description

A make-ahead breakfast casserole that transforms thick slices of bread into a custardy, cinnamon-spiced delight. Perfect for feeding a crowd with minimal morning effort.

Ingredients

Scale

For the Crust:

For the base:
1 loaf French bread (about 16 oz), cut into 1-inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
For the topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
For serving:
Maple syrup
Powdered sugar
Fresh berries

Instructions

1. Prepare the Crust:

1. Grease a 9×13-inch baking dish. Arrange bread cubes evenly in the dish.
2. In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until fully combined.
3. Pour egg mixture evenly over bread cubes, pressing down gently to ensure all pieces are soaked. Cover and refrigerate overnight (8-12 hours).
4. Next morning: Preheat oven to 350°F (175°C). In a medium bowl, mix flour, brown sugar, cinnamon, and salt for the topping.
5. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Sprinkle evenly over soaked bread.
6. Bake uncovered for 45-55 minutes until golden brown and center is set (internal temp should reach 160°F).
7. Let stand 10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup and berries.

Notes

• Stale bread works best for absorption. Dry fresh bread cubes at 300°F for 10 minutes if needed.
• For a lighter version, substitute half-and-half for heavy cream.
• Add 1 cup chopped pecans or walnuts to the topping for extra crunch.
• Leftovers reheat well in a 300°F oven for 15 minutes.