1 loaf Crusty Sourdough or French Bread
2 c milk
½ c heavy cream
½ c sugar
½ c brown sugar
2 T vanilla
½ c flour
½ c firmly packed brown sugar
1 tsp cinnamon
¼ tsp salt
freshly grated nutmeg (optional)
1 stick cold butter, cut into pieces
Syrup, butter for serving
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 bowl. Whisk together the eggs, milk, cream, 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 oven to 350º. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.