Butter, For Greasing
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Heavy Cream
½ cups Sugar
½ cups Brown Sugar
2 Tablespoons Vanilla Extract
½ cups Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
Freshly Grated Nutmeg (optional)
1 stick Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
Butter, For Serving
1 cup Fresh Blueberries, For Serving
For the French toast: Grease the baking pan with butter. Tear the bread into
chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs
in a big bowl. Whisk together the eggs, milk, cream, granulated sugar,
brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly
and store in the fridge until needed (overnight preferably). Or you can make it
and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some
nutmeg in a separate bowl. Stir together using a fork. Add the butter and
with a pastry cutter, and mix it all together until the mixture resembles fine
pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees
F. Remove the casserole from the fridge and sprinkle the topping over the
Bake for 45 minutes for a softer, more bread pudding texture or for 1
hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.