Ingredients
Casserole
- 1 large challah loaf (14–16 oz), cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons alcohol-free vanilla flavoring or vanilla powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Cinnamon Crumble
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons cold unsalted butter, cubed
Instructions
- Grease a 9×13-inch baking dish and arrange the challah cubes evenly inside.
- Whisk eggs, milk, cream, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard evenly over the challah and gently press the bread into the liquid.
- Rest for 30 minutes, or cover and refrigerate for 8–12 hours.
- Combine flour, brown sugar, cinnamon, salt, and cold butter until coarse crumbs form.
- Preheat oven to 350°F.
- Sprinkle the crumble over the casserole.
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake another 20–25 minutes until golden and the center reaches 160°F.
- Rest 10 minutes before slicing and serving.
Notes
Estimated nutrition per serving: approximately 390 calories, 12 g protein, 45 g carbohydrates, 18 g fat.
- Prep Time: 20 minutes
- Rise Time: 30 minutes
- Cook Time: 45–50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian