Ingredients

The following ingredients have 7 Servings
  • 1 loaf hearty French or Italian bread (about 1 pound)
  • 1½ cups heavy cream
  • 1½ cups whole milk
  • 8 eggs
  • ½ cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ¾ teaspoon ground cinnamon
  • Pinch salt
  • ½ cup unsalted butter (cold and cubed)
  • ½ cup chopped pecans

Instruction

  • Prepare the Casserole: Spray a 9x13-inch baking dish with non-stick cooking spray. Tear the loaf of bread into bite-size 1-inch pieces (you should have about 10 to 12 cups) and place in the baking dish in an even layer.
  • In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, and salt. Evenly pour over the bread pieces in the baking dish. Using the back of a spoon, gently press down on the bread so that it is all submerged in the custard. Cover with plastic wrap and refrigerate overnight.
  • Make the Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and, using a pastry blender, fork, or your fingertips, work the butter into the flour mixture until only pea-sized pieces remain. Toss in the chopped pecans. Cover and refrigerate until ready to use.
  • Bake the Casserole: Preheat oven to 350 degrees F. Remove the casserole from the refrigerator and allow to sit at room temperature while the oven preheats.
  • Sprinkle the topping evenly over the casserole.
  • Bake until golden brown and puffed, approximately 40 to 50 minutes (an instant-read thermometer should register at least 165 degrees F when inserted into the center). Allow to rest for 5 minutes before serving. Top with powdered sugar and maple syrup for a traditional French toast flavor!