1 pound cinnamon or sourdough bread, cut into 1-inch cubes
8 large eggs
2½ cups half-and-half
½ cup (100 grams) granulated sugar
¼ cup (53 grams) light brown sugar
1 tablespoon pure vanilla extract
1½ teaspoons ground cinnamon
¾ cup (90 grams) all-purpose flour
¾ cup (159 grams) light brown sugar
2 teaspoons cinnamon
¼ teaspoon kosher salt
½ cup (1 stick) cold butter, cut into cubes
Grease a 9x13-inch baking dish; add bread cubes and spread evenly.
In a large bowl, whisk eggs briefly to combine. Add milk, cream, white sugar, brown sugar, vanilla and cinnamon. Whisk until well combined. Pour mixture evenly over bread cubes. Cover and refrigerate several hours or preferably overnight.
Make topping: Combine flour, brown sugar, cinnamon and salt in a medium bowl. Add cold butter and cut in with a pastry blender or your fingertips until crumbly. (Make ahead and refrigerate until ready to use or use immediately).
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°.
Crumble topping evenly over top of soaked bread cubes.
Bake 50-60 minutes, or until a knife inserted in center comes out clean. Remove from oven and allow to rest 10-15 minutes before serving. Serve warm sprinkled with powdered sugar, drizzled with pure maple syrup or crème anglaise. Serves 8-10.
Did you know?
Vanilla ice cream is frozen crème anglaise. Melt a pint of premium vanilla ice cream in
the refrigerator overnight for an instant, elegant topping the next day.