Overnight Cinnamon French Toast Casserole

Instructions

1. 1

   Arrange 1 loaf of brioche or challah bread (about 14 oz), cut into 1-inch cubes, in a greased 9×13 baking dish. In a large bowl, whisk together 6 large eggs, 2 cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, 2 teaspoons cinnamon, 1 teaspoon pure vanilla extract, and ¼ teaspoon freshly grated nutmeg until fully combined.

2. 2

   Pour the egg mixture evenly over the bread cubes, pressing down gently so all pieces are saturated. Cover with plastic wrap and refrigerate overnight (or at least 6 hours).

3. 3

   Make the streusel: In a bowl, combine ½ cup packed brown sugar, ¼ cup all-purpose flour, and 1 teaspoon cinnamon. Work in 4 tablespoons cold butter pieces with your fingers until the mixture resembles coarse, clumpy sand with some pea-sized pieces remaining.

4. 4

   Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes. Sprinkle the streusel evenly over the top.

5. 5

   Bake for 40–45 minutes until the custard is fully set in the center (no jiggle when shaken), the bread on top is golden brown, and the streusel is crispy.

6. 6

   Dust with powdered sugar and serve with maple syrup.