Ingredients:
- Butter, for greasing and serving
- 1 loaf crusty French bread
- 8 eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp. vanilla extract
- Warm syrup, for serving
- 1 cup fresh blueberries, for serving
Toppings:
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- Freshly grated nutmeg
- 1/2 cup cold butter, cut into pieces
Directions:
- For the French toast, grease a 13-by-9-inch baking pan with butter.
- Tear the bread into chunks or cubes, and spread out in the pan.
- Crack the eggs in a separate 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 overnight.
- In the morning, preheat the oven to 350 F and remove the casserole from the fridge.
- Make topping. Use a fork to stir together the flour, brown sugar, cinnamon, salt and some nutmeg in the bowl. Cut in the butter until the mixture is combined.
- Evenly distribute the topping over the casserole. Push it down in the bread a bit.
- Bake for 45 minutes for a softer, bread pudding-like texture or for 1 hour or more for a firmer, crisper texture.
- Sprinkle with blueberries and syrup for serving.
