Ingredients
- 1 large loaf of French or Challah bread (about 16 oz), cut into 1-inch cubes
- 8 large eggs
- 2 cups of heavy cream
- 1 cup of whole milk
- ¾ cup of granulated sugar
- 2 tablespoons of pure vanilla extract (yes, tablespoons!)
- ½ teaspoon of salt
- For the Topping:
- ½ cup of packed light brown sugar
- ½ cup (1 stick) of unsalted butter, softened
- 1 tablespoon of light corn syrup
- ½ teaspoon of ground cinnamon
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Medium bowl for topping
- Fork or hand mixer
- Plastic wrap or aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
The process begins the night before, and it’s wonderfully therapeutic. I start by generously buttering my baking dish—this is a non-negotiable step for easy serving later. Then, I tear or cut my bread into hearty, one-inch cubes. I’ve found that slightly stale bread works best, as it soaks up the custard like a dream without disintegrating. If my bread is too fresh, I’ll lay the cubes out on a baking sheet for an hour or two to dry out a bit. I scatter all those beautiful cubes into the prepared dish, making sure they’re in a fairly even layer.(See the next page below to continue steps…)