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Ingredients:
For the French Toast:
1 loaf (14 to 16 ounces) French bread, brioche, or challah, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup chopped pecans or walnuts (optional)
Instructions:
Preparation:
Grease a 9×13-inch baking dish with butter or non-stick spray.
Arrange the bread cubes evenly in the prepared baking dish.
Make the Custard Mixture:
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
Pour the custard mixture evenly over the bread cubes, making sure all the bread is coated.
Gently press down on the bread to help it absorb the custard.
Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the bread to soak up the custard.
Prepare the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Stir in the chopped nuts, if using.
Cover and refrigerate the streusel topping until ready to use.
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