This is a perfect brunch idea! It is super easy to make, and you can assemble it the night before to make breakfast in the morning a breeze! I have often made this for Easter brunches at my church, and it is always a hit. Then with just a drizzle of warm maple syrup…perfection.
1 large loaf of white bread
1 cup half and half
1 ¾ cups whole milk
1 cup sugar
2 tbsp. vanilla extract
2 tsp. cinnamon
For the topping:
½ cup all-purpose flour
1/3 cup packed light brown sugar
¼ cup granulated sugar
2 tsp. cinnamon
¼ tsp. salt
1/2 cup cold butter, cut into pieces
Step 1: Cut the slices of bread into cubes (I usually just cut them into fourths) and place them in a casserole dish.
Step 1: Whisk the eggs in a bowl and add the half and half and milk. Whisk in the sugar, vanilla extract, and cinnamon until completely combined. Pour the egg mixture over the bread. Make sure all of the bread has been soaked in the egg mixture. Cover with plastic wrap and set in the refrigerator for approximately 8 hours or overnight.
Step 2: Now it’s time to make the topping! Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Add the butter and use a pastry blender or two knives to cut the butter into the sugar mixture. I tend to use my fingers toward the end to make sure the butter combines with the sugar mixture, but you need to do this quickly so your hands don’t warm up the butter too much. Refrigerate the topping for at least 10 minutes. (I usually do this the night before and stick it in a Ziplock bag)
Step 3: Preheat the oven to 350 degrees. Spread the topping over the casserole. Bake for 50-60 minutes, or until the top has browned and has slightly crisped.
Step 4: Serve it up with some warm maple syrup. Enjoy! 🙂