This is best prepped the night before. While you sleep, the bread and custard perform a slow-motion magic trick, merging into a single, decadent layer.
| Category | Details |
| Prep Time | 15 minutes (plus overnight soak) |
| Cook Time | 45–50 minutes |
| Total Time | 1 hour 5 minutes (active) |
| Yield | 8–10 servings |
🍴 Ingredients
The Base:
- 1 loaf (12-14 oz) Brioche or Challah bread, cut into 1-inch cubes
- 8 Large eggs
- 2 cups Whole milk
- ½ cup Heavy cream
- ¾ cup Brown sugar (packed)
- 1 tbsp Vanilla extract
- 1 tsp Ground cinnamon
The “Crunch” Topping:
- ½ cup All-purpose flour
- ½ cup Brown sugar
- 1 tsp Cinnamon
- ¼ tsp Salt
- 1 stick (½ cup) Cold butter, cubed
👩🍳 Instructions
1. The Soak (Night Before)
- Grease a 9×13 inch baking dish. Spread the bread cubes evenly in the pan.
- In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, and cinnamon.
- Pour the mixture evenly over the bread. Gently press down with a spatula to ensure every cube is submerged. Cover with foil and refrigerate for at least 4 hours (overnight is best).
2. The Streusel Crumble
- In a small bowl, mix the flour, brown sugar, cinnamon, and salt.
- Use a fork or your fingers to work the cold butter into the mixture until it looks like coarse crumbs. Keep this in the fridge until morning.
3. The Morning Bake
- Preheat your oven to 175°C (350°F).
- Remove the casserole from the fridge and sprinkle the streusel topping generously over the top.
- Bake uncovered for 45–50 minutes. The casserole is done when it has puffed up significantly and the center is set (not jiggly).
4. The Presentation
- Let it rest for 5 minutes (it will deflate slightly, which is normal). Dust with powdered sugar and serve with warm maple syrup.
The “Add-In” Idea: Before you pour the custard, scatter 1 cup of fresh blueberries or pecans over the bread cubes for an extra layer of texture and flavor.