Ingredients:

  • 500g day-old sourdough or brioche bread, cut into 1-inch cubes
  • 15g unsalted butter, for greasing
  • 6 large eggs
  • 480ml 2% milk or unsweetened almond milk
  • 120ml pure maple syrup
  • 15ml pure vanilla extract
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 1g sea salt
  • 40g rolled oats
  • 30g crushed pecans or walnuts
  • 15g melted coconut oil or butter
  • 2g ground cinnamon for topping

Instructions:

  1. Spread bread cubes in a single layer on a baking sheet. Toast at 300°F (150°C) for 10–12 minutes until dry to the touch but not browned.
  2. In a large mixing bowl, vigorously whisk the eggs. Add the milk, maple syrup, vanilla, 5g cinnamon, nutmeg, and salt, whisking until fully emulsified.
  3. Grease a 9x13 inch baking dish with 15g butter. Place toasted bread cubes in the dish and pour the custard mixture evenly over the top.
  4. Press down on the bread cubes with a spatula to ensure they are submerged. Cover tightly with foil and refrigerate for at least 8 hours or overnight.
  5. In the morning, preheat oven to 350°F (175°C). Combine oats, crushed nuts, melted coconut oil, and 2g cinnamon in a small bowl.
  6. Sprinkle the oat topping over the casserole. Bake uncovered for 45 minutes until the center is set and the top is golden brown.
  7. Increase the oven temp by 10 degrees and bake it for an extra 10 minutes