Ingredients
- 1 loaf crusty sourdough of french bread
- 8 whole eggs
- 2 cups whole mile
- 1/2 cups whipping (heavy) cream
- 3/4 cups sugar
- 2 tbsp. vanilla extract
- Topping
- 1/2 cups flour
- 1/2 cups firmly packed brown sugar
- 1 tsp. cinnamon
- 1/4 tsp salt
- 1 stick cold butter, cut into pieces
- Fresh fruit (optional)
Preparation
Step 1
Grease 9x13 in. pan with butter. Tear bread into chunks ( or cut into cubes) and evenly distribute in the pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store int the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and put into the dry mixture until mixture resembles fine pebbles. Store in a ziploc in the fridge. When you're ready to bake the casserole , preheat oven to 350. Remove cassrole from oven and sprinkle crumb mixture over the top. (if you are using fruit, sprinkle on before the crumb mixture.) Bake for 45 min. for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. Scoop out individual portions. Top with butter