– 1 loaf of French bread, cubed – 8 large eggs – 2 cups milk – 1/2 cup heavy cream – 3/4 cup brown sugar – 1/4 cup granulated sugar – 2 tsp vanilla extract – 1/2 tsp cinnamon – 1/4 tsp nutmeg – Pinch of salt – 1/2 cup butter, melted – Optional: maple syrup, powdered sugar, berries for topping
Grease a 9x13-inch baking dish and layer the cubed bread evenly. Make sure the pieces are packed in gently but not crushed together.
In a large bowl, whisk together eggs, milk, cream, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined.
Pour the egg mixture evenly over the bread cubes. Lightly press down the bread so it absorbs the custard. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F (175°C). Drizzle melted butter on top of the casserole and let it sit at room temp while the oven heats.
Bake uncovered for 45–55 minutes or until the top is golden and the center is set. If browning too fast, loosely cover with foil near the end.
Let it cool for a few minutes before serving. Add maple syrup, a sprinkle of powdered sugar, or berries for extra flavor and presentation.
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