Ingredients:

  • 6 large eggs (300g)
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30ml) pure vanilla extract
  • 1 teaspoon ground cinnamon (2g)
  • ¼ teaspoon ground nutmeg (0.5g)
  • Pinch of salt (1g)
  • 1 loaf (about 1 pound/450g) challah bread, brioche, or French bread, cut into 1-inch cubes
  • 4 tablespoons (57g) unsalted butter, melted (for greasing the pan)
  • ½ cup (65g) all-purpose flour
  • ½ cup (50g) packed light brown sugar
  • ¼ teaspoon ground cinnamon (0.5g)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes

Instructions:

  1. Grease the baking dish with melted butter. Scatter the bread cubes evenly into the prepared dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Pour the custard evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread to ensure it's submerged.
  4. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
  5. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the streusel topping evenly over the top.
  7. Bake for 45-55 minutes, or until the casserole is puffed and golden brown and the custard is set. A knife inserted into the center should come out clean.
  8. Let the casserole cool for about 10 minutes before serving.