Ingredients:

  • 1 loaf (about 16 oz or 450g) brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) half-and-half
  • ½ cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (100g) brown sugar
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ cup (60g) unsalted butter, melted
  • 1 cup (100g) chopped pecans (optional)

Instructions:

  1. In a large mixing bowl, whisk together eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt until well combined.
  2. Place the bread cubes into the prepared baking dish and pour the egg mixture evenly over the top.
  3. Gently toss to ensure all bread cubes are coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
  4. In a separate bowl, combine brown sugar, flour, cinnamon, and melted butter (and pecans, if using). Mix until crumbly.
  5. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the topping evenly over the soaked bread.
  6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden brown and set in the center.
  7. Let it cool slightly before serving. Drizzle with maple syrup and enjoy!