Ingredients
Scale
- 1 loaf (12 oz) French bread or Challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup packed brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup cold unsalted butter, cubed (for topping)
Instructions
- Grease a 9×13 inch baking dish with butter or non-stick cooking spray. Cut your loaf of bread into 1-inch cubes and spread them evenly throughout the prepared baking dish so they form a uniform layer.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is well combined and the eggs are fully integrated into the liquid.
- Pour the egg mixture evenly over the bread cubes in the baking dish. Use a spatula or the back of a spoon to gently press down on the bread to ensure every piece is submerged and soaking up the liquid. If you have time, cover and refrigerate for at least 30 minutes (or overnight) for the best texture.
- In a small bowl, mix the flour, brown sugar, and cinnamon. Use a pastry cutter or your fingers to work the cold, cubed butter into the mixture until it resembles coarse crumbs. Sprinkle this sweet topping generously over the soaked bread cubes.
- Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 45 to 50 minutes. The top should be a deep golden brown and the center should be set but still slightly springy. Remove from the oven and let it cool for about 5 minutes before slicing and serving.
- Cook Time: 60 minutes
- Diet: Vegetarian