Holidays, special occasions, family gatherings…everyone loves a good breakfast casserole and this is one of the BEST! I was given the recipe by a Marine Mom friend who baked it for us when I visited her a couple of years ago.
16 oz half and half
8 oz whole milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
1 (16 oz) French bread, cut into 1″ cubes
1-2 tablespoons butter, for coating baking dish
4 tablespoons brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces
In a large bowl, whisk the eggs. Add the half and half, milk, brown sugar, cinnamon, salt, and vanilla extract. Whisk until well combined and set aside.
Generously butter a 9×13 baking dish. Add the cubed bread, pour egg mixture over and toss well, making sure all the bread is coated. Spread evenly in the baking dish. Cover and refrigerate overnight.
For the topping, add all the ingredients to a medium bowl. Using a pastry cutter or fork, blend until the butter is well incorporated and the mixture is finely crumbled. Refrigerate.
The next morning, preheat the oven to 350 degrees. Remove the cover from the casserole, spread the topping evenly over the top. Bake for 45 minutes or until the egg is set. Let cool for 5 minutes before serving.
This doesn’t even need maple syrup over it, but of course, you could add it if you prefer.