Ingredients:

  • 1 Tbsp unsalted butter (for greasing)
  • 1 standard loaf (approx. 550g) stale Brioche or Challah bread, cut into 1-inch cubes
  • 8 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup heavy cream (double cream)
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1 Tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • For Streusel (Optional): 1/2 cup all-purpose flour
  • For Streusel (Optional): 1/4 cup light brown sugar (packed)
  • For Streusel (Optional): 1/2 tsp ground cinnamon
  • For Streusel (Optional): 4 Tbsp cold unsalted butter, cut into small cubes
  • For Streusel (Optional): 1/4 cup chopped pecans

Instructions:

  1. Generously grease a 9x13 inch baking dish with 1 Tbsp of butter. Distribute the bread cubes evenly into the prepared dish.
  2. In a large bowl, whisk together the eggs until frothy. Add the milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the sugars are completely dissolved and the mixture is uniform.
  3. Slowly pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure all pieces are submerged and saturated.
  4. Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 8 hours, or preferably overnight (up to 24 hours), to allow the bread to fully absorb the liquid.
  5. If using the optional streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. Keep chilled.
  6. Preheat the oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking to temper the chill.
  7. Sprinkle the chilled streusel topping evenly over the French Toast Casserole (if using). Bake for 30 minutes.
  8. After 30 minutes, if the top is browning too quickly, loosely tent the dish with aluminum foil. Continue baking for an additional 15-25 minutes, or until the centre is set and a knife inserted nearby comes out mostly clean (internal temperature of 175°F/80°C is ideal).
  9. Remove from the oven and let rest for 10 minutes before slicing and serving with maple syrup and fresh berries.