Ingredients:

  • 1 lb Brioche or Challah bread, cubed into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Slice the bread into uniform 1-inch cubes. If the bread is very fresh, lightly toast the cubes in a low oven to ensure maximum custard absorption.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and 1/4 tsp kosher salt until well combined.
  3. Place the bread cubes in a greased 9x13-inch baking dish. Pour the custard mixture evenly over the bread, ensuring every piece is coated.
  4. Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow for complete hydration and capillary action.
  5. In a separate small bowl, prepare the streusel by cutting the cold cubed butter into the brown sugar, flour, and salt until it forms pea-sized crumbs. Store in the refrigerator.
  6. Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator, uncover, and sprinkle the chilled streusel topping evenly over the surface.
  7. Bake for 45 minutes until the center is set and the top is golden brown and crisp. Serve immediately.