Ingreidents:
- 1 loaf bakery bread (I used Challah, but sourdough would work too)
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 2 tbsp vanilla
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold butter, cut into pieces
Instructions:
1. Cut the bread into cubes and place in a large greased baking dish (9x13 or bigger)
2. In a bowl, whisk together to eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread, stirring to make sure all bread cubes are coated.
3. Cover the pan with a lid or saran wrap and refrigerate overnight.
4. Mix together the topping ingredients: flour, brown sugar, cinnamon, and salt. Then cut the cold butter into the mixture until crumbly. Place in a ziplock bag and refrigerate overnight as well.
5. In the morning, take the pan and crumble out of the refrigerator. Sprinkle the crumble over the bread.
6. Bake at 350 for 40-50 minutes or until crumble topping is lightly browned.
7. Serve warm with syrup (optional)
