Ingredients:

  • 1 loaf (1 pound/450g) day-old Challah, Brioche, or French bread, cut into 1-inch cubes (about 8 cups)
  • 8 large eggs
  • 2 cups (480 ml) milk
  • 1 cup (240 ml) heavy cream
  • ½ cup (100g) granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 4 tablespoons (56g) unsalted butter, melted
  • ½ cup (100g) packed brown sugar
  • ½ cup (60g) all-purpose flour
  • ¼ cup (56g) cold unsalted butter, cut into small cubes
  • ½ cup (75g) chopped pecans or walnuts (optional)

Instructions:

  1. Cube the bread and arrange in the prepared baking dish.
  2. Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  3. Pour the custard mixture evenly over the bread cubes, ensuring all the bread is moistened. Gently press down on the bread to help it absorb the custard.
  4. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
  5. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator about 30 minutes before baking.
  6. In a separate bowl, combine brown sugar and flour. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts, if using.
  7. Sprinkle the topping evenly over the casserole. Bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
  8. Let cool slightly before serving.