Ingredients
3tbspgranulated sugar
¾tspground cinnamon
1pinchground nutmeg
6large eggs
1cupmilk,anything but skim
1cuphalf and half
1½tspvanilla extract
1sourdough bread loaf,cut into 1-inch slices then slices cut into 1-inch cubes
2tbspmelted butter,plus more butter for baking dish
powdered sugar,for dusting, about 1 tsp
real maple syrup,or pancake syrup for serving
⅓cupall-purpose flour
⅓cuplight brown sugar,packed
¾tspground cinnamon
⅛tspsalt
¼cupunsalted butter,cold and diced into small cubes
Preparation
Butter a 13×9-inch baking dish. Add bread cubes to the baking dish spreading them into an even layer. In a mixing bowl with a pour spout** whisk together sugar, cinnamon, and nutmeg.
Add in eggs and whisk until well blended, while scraping bowl. Pour in milk, half and half and vanilla and whisk until well blended.
Slowly and evenly pour egg mixture over bread cubes working to coat all of them. Cover with plastic wrap and chill for at least 10 hours, or overnight.
In the morning preheat oven to 350 degrees F. While oven is preheating, remove casserole from fridge and let rest at room temperature for about 15 minutes. Prepare crumble
In a medium mixing bowl whisk together flour, brown sugar, cinnamon, and salt.
Add butter and cut into flour mixture using a pastry cutter or a long pronged fork until mixture resembles coarse crumbs.
Transfer to fridge if oven hasn’t fully preheated yet then add it just before placing casserole in oven.
Sprinkle casserole evenly with crumble then bake for about 38 to 45 minutes, until set and center is cooked through and no longer soggy.
Let cool a few minutes, pour melted butter over top, dust with powdered sugar if desired, then cut into squares. Serve warm drizzling each serving with maple syrup.
