Ingredients
Scale
- 1 large loaf of Brioche or Challah bread (about 1 pound), cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup pure maple syrup (divided)
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Instructions
- Start by greasing a 9×13 inch baking dish generously with butter or non-stick cooking spray. Take your loaf of brioche or challah and cut it into uniform 1-inch cubes. Spread the bread cubes evenly throughout the prepared baking dish. If your bread is very fresh, you can lightly toast the cubes in the oven for 5 minutes to help them absorb the liquid better without becoming mushy.
- In a large mixing bowl, whisk together the eggs until they are well combined. Add the whole milk, heavy cream, 1/2 cup of the maple syrup, vanilla extract, 2 teaspoons of the cinnamon, and the nutmeg. Whisk vigorously until the mixture is smooth and the spices are evenly distributed.
- Pour the egg mixture slowly over the bread cubes in the baking dish. Use a spatula or your hands to gently press down on the bread, ensuring every piece is submerged or coated in the custard. If you have time, cover the dish with plastic wrap and let it sit in the refrigerator for at least 30 minutes, or even overnight, to allow the bread to fully soak up the liquid.
- In a medium bowl, combine the flour, brown sugar, remaining teaspoon of cinnamon, and salt. Add the cold, cubed butter to the mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the streusel topping evenly over the soaked bread. Place the dish in the oven and bake for 45 to 50 minutes. The casserole is done when it has puffed up, the center is set, and the top is a beautiful golden brown color.
- Remove the dish from the oven and let it cool for about 5 to 10 minutes. This allows the custard to set slightly, making it easier to slice. Just before serving, drizzle the remaining 1/4 cup of maple syrup over the top. Serve warm and enjoy the smiles around the breakfast table.
- Cook Time: 60 minutes