Ingredients:

  • 1 loaf (1 pound/450g) of challah or brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (100g) panko breadcrumbs
  • 4 tablespoons (56g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon ground cinnamon

Instructions:

  1. Cut the challah or brioche into cubes and place them evenly in the baking dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, ground cinnamon, and salt until fully combined.
  3. Pour the custard mixture over the bread cubes, pressing them down gently to ensure they soak in the mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
  4. Preheat the oven to 350°F (175°C). In a separate bowl, mix the panko breadcrumbs, melted butter, brown sugar, and cinnamon until the breadcrumbs are evenly coated.
  5. Remove the casserole from the fridge, sprinkle the topping evenly over the soaked bread, and cover with aluminum foil. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown and set.
  6. Allow to cool slightly before serving. Optionally, dust with powdered sugar and serve with maple syrup.