French Toast Breakfast Casserole

• 2 loaves Baguette Bread Or 1 Loaf Challah Bread
• 2 cups Whole Milk (no Substitution)
• 1-1/2 cup Heavy Cream
• 3/4 cups Sugar
• 8 whole Eggs
• 2 Tablespoons Vanilla Extract
• _____
• FOR THE TOPPING:
• 3/4 cups All-purpose Flour
• 1 cup Firmly Packed Brown Sugar
• 1/2 teaspoons Salt
• 1 Tablespoon Cinnamon
• 1 teaspoon Nutmeg Or Ground Mace
• 1 cup Chopped Pecans (or Walnuts)
• 2 sticks Cold Butter, Cut Into 1/4 Inch Pieces

1. Butter a 9x13 baking dish. Preheat oven to 325 F. Cut bread into 3/4" cubes. Spread onto baking sheets in one layer. Toast lightly, about 20 minutes. Cool to room temperature.
2. Whisk together the milk, cream, sugar, eggs, and vanilla. Place toasted bread cubes in baking dish, and pour egg mixture over evenly. Cover with foil and refrigerate 8 - 24 hours.
3. For the topping: In separate bowl, combine flour, brown sugar, salt, spices, and nuts. Cut butter into the mixture with a fork until well-combined and mixture resembles pea-sized pieces. Store topping mixture in refrigerator, well-covered, until ready to bake the casserole.
4. To bake: Preheat oven to 350 degrees. Sprinkle topping mixture over casserole. Bake until puffed and golden brown, approximately 55 minutes. Serve with maple syrup on the side.

loaves, milk, heavy cream, sugar, eggs, vanilla, allpurpose, brown sugar, salt, cinnamon, nutmeg, pecans, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/french-toast-breakfast-casserole/ (may not work)