Ingredients:

  • 1 lb Brioche loaf, cut into 1-inch cubes
  • 8 large Eggs, room temperature
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1/2 cup Granulated sugar
  • 2 tbsp Vanilla bean paste
  • 2 tsp Ground cinnamon, divided
  • 1/4 tsp Ground nutmeg
  • 3/4 tsp Kosher salt, divided
  • 1/2 cup All-purpose flour
  • 1/2 cup Light brown sugar, packed
  • 1/2 cup Unsalted butter, cold and cubed

Instructions:

  1. Cut the 1 lb brioche loaf into 1 inch cubes and spread them evenly into a greased 9x13 dish. Note: Using day old bread helps it absorb more liquid without falling apart.
  2. Combine 8 eggs, 2 cups milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tbsp vanilla paste, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt. Whisk until completely smooth and pale yellow.
  3. Pour the mixture over the bread cubes, pressing down lightly with a spatula to ensure every piece is submerged.
  4. Cover tightly and refrigerate for at least 4 hours, or ideally 12-18 hours. Note: This is how you make the perfect french toast casserole overnight.
  5. Combine 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Cut in the cold, cubed butter until it looks like coarse sand.
  6. Set your oven to 350°F and let the casserole sit on the counter for 20 minutes to take the chill off.
  7. Sprinkle the streusel evenly over the soaked bread right before baking. Don't do this the night before, or the topping will get soggy.
  8. Place in the oven for 45 to 50 minutes until the top is golden and the center no longer jiggles.
  9. Insert a knife into the center; it should come out clean, and the casserole should have puffed up slightly.
  10. Let it sit for 10 minutes to allow the custard to finish setting and the topping to harden.