Ingredients

The following ingredients have 12 Servings
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 c. whole milk
  • 1/2 c. heavy whipping cream
  • 3/4 c. sugar
  • 2 tbsp. vanilla extract
  • 1/2 c. all-purpose flour
  • 1/2 c. firmly-packed brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 pinch nutmeg (optional)
  • 1 stick cold butter, cut into pieces
  • Fresh fruit (optional)

Instruction

  • Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
  • In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
  • In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
  • When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
  • Scoop out individual portions. Top with butter and drizzle with maple syrup.