1 loaf of day old Challah bread (16oz), sliced into 1-inch pieces
2 cups milk
1/2 cup half & half
1/4 cup + 1/4 cup packed brown sugar
1/2 tbsp vanilla extract
1 tsp grated orange zest
1/2 tsp kosher salt
1 tsp + 1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup all purpose flour
4 tbsp unsalted cold butter, cut into small cubes
6 oz fresh blueberries
6 oz fresh raspberries
Grease a 13×9 baking dish and spread your cut bread inside.
In a large bowl whisk together: milk, half & half, eggs, 1/4 cup brown sugar, vanilla extract, orange zest, kosher salt, nutmeg, and 1 tsp cinnamon. Ensure all eggs are fully whisked. Carefully pour over the top of the bread, evenly distributing over the pieces on top. Cover with aluminum foil and refrigerate overnight.
Remove from the refrigerator, preheat the oven to 350 degrees F. In a small bowl combine the flour, cold butter, 1 tsp cinnamon, and 1/4 cup brown sugar. Mix with your finger tips until combined and crumbly. Sprinkle over the top of the bread.
Place in the oven and bake for 60 minutes. After 45 minutes if the top begins to burn, tent the top with some aluminum foil for the remaining duration. Remove from oven, the top should be crisp and the middle spongey, but not wet. Top with the fresh berries and optional powdered sugar. Serve with maple syrup.
If you cannot refrigerate overnight, allow minimum 20 minutes for bread to soak. (The longer the better for flavor purposes)
You can substitute brioche for challah bread
Keywords: french toast, bake, casserole, challah bread, French toast casserole