Ingredients:

  • 1 large loaf (approx. 680 g) thick-cut bread (Brioche, Challah, or Sourdough), cut into 1-inch cubes
  • 2 Tbsp (30 g) Unsalted Butter, melted (for greasing the pan)
  • 10 large Eggs (room temperature)
  • 1 cup (240 ml) Whole Milk
  • 1 cup (240 ml) Heavy Cream
  • 1 cup (200 g) Granulated Sugar, divided
  • 1 Tbsp (15 ml) Pure Vanilla Extract
  • 2 tsp (10 g) Ground Cinnamon
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1/2 cup (60 g) All-Purpose Flour (for topping)
  • 1/2 cup (110 g) Packed Light Brown Sugar (for topping)
  • 1/2 tsp (2.5 g) Ground Cinnamon (for topping)
  • 4 Tbsp (57 g) Unsalted Butter, chilled and cubed (for topping)
  • 1/2 cup (55 g) Chopped Pecans (for topping)

Instructions:

  1. Grease a 9x13 inch baking dish generously with the 2 Tbsp of melted butter. Arrange the bread cubes evenly in the dish, ensuring they fill the pan but are not tightly packed.
  2. In a large bowl, whisk together the 10 eggs until frothy. Incorporate the whole milk, heavy cream, vanilla extract, 1 cup of granulated sugar, 2 tsp cinnamon, and salt until the custard mixture is completely homogenized.
  3. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to ensure every piece is fully saturated. Cover the dish tightly with plastic wrap.
  4. Refrigerate for a minimum of 8 hours, or preferably overnight. This allows the bread to fully absorb the custard for the ideal texture.
  5. In a small bowl, combine the flour, brown sugar, 1/2 tsp cinnamon, and chopped pecans for the streusel. Use a fork or pastry blender to cut the 4 Tbsp of cold butter into the dry mixture until coarse, pea-sized crumbs form. Refrigerate the streusel until ready to bake.
  6. Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes before baking to take the chill off.
  7. Sprinkle the prepared pecan streusel evenly over the top of the soaked bread. Cover the pan loosely with aluminum foil.
  8. Bake for 25 minutes covered. Then, remove the foil and return the casserole to the oven for an additional 20-30 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
  9. Allow the casserole to rest for 10-15 minutes before slicing and serving warm, optionally dusted with powdered sugar.