Ingredients:
- 1 loaf (approx. 1 lb / 450 g) day-old brioche or challah bread, cut into 1-inch cubes
- 1 Tbsp (15 g) unsalted butter, softened (for greasing dish)
- 8 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 1 Tbsp (15 ml) pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- For the Streusel:
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 tsp ground cinnamon
- 4 Tbsp (56 g) cold unsalted butter, cubed
Instructions:
- Cut the brioche loaf into even, 1-inch (2.5 cm) cubes. Spread the cubes on a sheet pan and let them air dry for 1 hour, or lightly toast them in a low oven (300°F/150°C) for 10 minutes.
- Generously grease a 9x13 inch baking dish with the softened butter. Layer the prepared bread cubes evenly inside the dish.
- In a large bowl, whisk together the 8 eggs until frothy. Add the whole milk, heavy cream, sugar, vanilla, 1 tsp cinnamon, nutmeg, and salt. Whisk vigorously until the sugar is fully dissolved.
- Slowly pour the custard mixture evenly over the bread cubes, ensuring all pieces are saturated. Gently press the bread down to encourage full absorption.
- Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight.
- Preheat the oven to 375°F (190°C). Prepare the streusel: In a medium bowl, combine the flour, brown sugar, and 1 tsp cinnamon. Cut in the cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Remove the French Toast casserole from the fridge. Sprinkle the streusel topping evenly over the soaked bread mixture.
- Cover the casserole loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking uncovered for another 15–20 minutes, or until the top is golden brown, the streusel is crisp, and the custard is set (internal temperature around 200°F/93°C).
- Allow the casserole to rest for 10 minutes before slicing and serving warm.