I don’t really have much to say about this recipe. It’s really tasty. Assemble the night before, bake in the morning, devour for brunch.
For some reason I decided to turn the broiler on briefly at the end—I thought the crumb topping was supposed to melt, I guess? Don’t do that. That was a mistake. Thankfully I stopped myself before I burnt it. Still, there’s some darker sections. My bad.
1 loaf challah (the one I used had raisins, but any challah should work)
8 large eggs
2 cups milk
1/2 cup cream
3/4 cup white granulated sugar
1 tsp + 1/2 tsp kosher salt, separated
2 Tbsp vanilla extract
1 stick butter, COLD, cut into small pieces
1/2 cup AP flour
1/2 cup brown sugar
1 tsp cinnamon
pinch fresh grated nutmeg
Prepare a 9×13 baking dish with cooking spray.
Cut the challah into cubes (1-inch or so). If your bread is fresh, dry out the cubes in a low oven for 10–15 minutes or leave out on the counter for a few hours. Put them in the 9×13.
In a mixing bowl, combine the eggs, milk, cream, white granulated sugar, vanilla extract, and 1 teaspoon of kosher salt. Whisk to combine. Pour over the bread. Smush the bread into the liquid a bit. Cover tightly with plastic wrap and refrigerate overnight.
The next morning, heat the oven to 350. In a food processor or mini-prep (or by hand with a pastry blender sort of thing), pulse the butter with the flour. Add the brown sugar, cinnamon, nutmeg, and 1/2 teaspoon of kosher salt and pulse a few more times to combine. You should have a crumb-like texture. Sprinkle evenly over the bread, making sure to get all the way out to the edges.
Bake at 350 for 45–50 minutes. Cool on a rack for 5 minutes before cutting.