Ingredients:

  • 6 cups cubed challah bread (about 1 lb / 450g)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup all-purpose flour

Instructions:

  1. Cut the challah into 1-inch cubes and arrange them evenly in a 9x13 inch baking dish.
  2. In a separate bowl, whisk together the eggs, milk, cream, sugar, 1 tsp cinnamon, vanilla, and salt until completely smooth.
  3. Pour the mixture evenly over the bread, pressing down gently with a spatula to ensure every cube is saturated.
  4. Cover the dish tightly with foil and refrigerate for at least 8 hours (ideally overnight).
  5. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 30 minutes.
  6. In a small bowl, mix the softened butter, brown sugar, 1 tsp cinnamon, and flour with a fork until crumbly.
  7. Sprinkle the streusel evenly over the top of the casserole.
  8. Bake uncovered for 40–45 minutes until the top is mahogany-colored and the edges are bubbling and set.