Ingredients:

  • 1 loaf day-old bread (about 1 lb / 450 g; French bread, challah, brioche or sandwich bread), cut into 1-inch (2.5 cm) cubes — about 8 cups
  • 6 large eggs
  • 2 1/2 cups whole milk (600 ml) — or 2% for lower cost/fat
  • 1/3 cup granulated sugar (67 g)
  • 2 teaspoons pure vanilla extract (10 ml)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 tablespoons unsalted butter (28 g), melted
  • 1/3 cup packed brown sugar (67 g) (for streusel)
  • 1/3 cup all-purpose flour (45 g) (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons unsalted butter (42 g), cold and cut into small cubes (for streusel)
  • Optional for serving: powdered sugar, maple syrup, fresh berries or sliced bananas

Instructions:

  1. Prepare the bread: Cube day-old bread into 1-inch pieces and spread in an even layer in a 9x13-inch (23x33 cm) baking dish.
  2. Make the custard: In a large bowl whisk together eggs, milk, granulated sugar, vanilla, ground cinnamon and salt until smooth; whisk in melted butter.
  3. Combine and soak: Pour the custard evenly over the bread cubes, pressing gently so cubes absorb liquid. Cover tightly and refrigerate 8–12 hours (overnight).
  4. Make the streusel: In a small bowl combine packed brown sugar, all-purpose flour and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture forms coarse crumbs; keep chilled until baking.
  5. Bake: Remove the casserole from the fridge while oven preheats to 350°F (175°C). Sprinkle streusel evenly over top. Bake uncovered 45–50 minutes, until top is golden and center is set (internal temperature about 160°F / 71°C).
  6. Rest and serve: Let rest 10–15 minutes to firm. Dust with powdered sugar and serve with maple syrup and fruit.