Instructions
- Grease a 9×13-inch (23×33 cm) baking pan generously with butter. Tear the bread into chunks or 1-inch cubes and place evenly in the pan.
- In a medium bowl, whisk together the eggs, milk, cream, sugar, and vanilla until smooth and well combined. Pour the custard evenly over the bread, pressing lightly so all pieces absorb it. Cover tightly with plastic wrap or foil and refrigerate for several hours or overnight.
- In a separate bowl, mix flour, brown sugar, cinnamon, salt, and nutmeg if using. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs or small pebbles. Stir in pecans if desired. Store in the fridge until ready to bake.
- Preheat oven to 350°F (175°C). Remove the pan from the fridge and sprinkle the crumb mixture evenly over the soaked bread. If using fruit, scatter it over the bread before adding the topping.
- Bake uncovered for 45 minutes for a softer, custardy texture, or for 1 hour for a firmer, slightly crispier top. Check for doneness by ensuring the top is golden and a knife inserted in the center comes out clean.
- Serve warm, topped with butter and maple syrup. Pair with crispy bacon, breakfast sausage, or fresh fruit for a complete brunch experience.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 12
- Difficulty: Easy
Variations & Substitutions
- Use brioche, challah, or whole wheat bread instead of sourdough.
- Substitute almond or oat milk for a dairy-free version.
- Add fresh blueberries, apple chunks, or peaches for seasonal variations.
- Swap cinnamon with pumpkin spice or cardamom for a festive twist.
Serving Suggestions
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