Sweet Breakfast Casserole (French Toast Style)

Ingredients:

• 1 loaf brioche, challah, or French bread (about 12–14 oz), sliced or cut into 1-inch cubes
  
• 8 large eggs
  
• 2 ½ cups whole milk (or 2 cups milk + ½ cup heavy cream for extra richness)
  
• ½ cup granulated sugar
  
• ½ cup brown sugar (light or dark)
  
• 2 teaspoons vanilla extract
  
• 1 ½ teaspoons ground cinnamon
  
• ¼ teaspoon nutmeg (optional)
  
• Pinch of salt
  
• ½ cup pecans or walnuts (optional, for crunch)
  
• ½ cup raisins or dried cranberries (optional)
  
• 2 tablespoons butter, melted
  

For topping (optional but highly recommended):

• ½ cup brown sugar
• 3 tablespoons butter, softened
• 1 teaspoon cinnamon
• 2 cups of your favorite fruit
• Pinch of salt
  

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Instructions:

1. Prepare the bread base:
   
   • Grease a 9×13-inch baking dish. Spread cubed bread evenly inside. If you like, scatter nuts and raisins over the bread.
     
2. Mix the custard:
   
   • In a large bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
     
   • Pour evenly over the bread cubes, pressing them down slightly to soak.
     
3. Add topping (optional, for a streusel effect):
   
   • In a small bowl, mix brown sugar, softened butter, cinnamon, and a pinch of salt until crumbly. Sprinkle over the top.  Reserve fresh fruit of choice for the top right before serving.
     
4. Chill (best results):
   
   • Cover and refrigerate at least 2 hours or overnight to let the bread soak.
     
5. Bake:
   
   • Preheat oven to 350°F (175°C).
     
   • Bake uncovered for 40–50 minutes, until golden brown and set (center should no longer be soggy).
     
6. Serve:
   
   • Drizzle with maple syrup, dust with powdered sugar, or add a dollop of whipped cream.
     

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✨ Variations:

• Add apple slices or blueberries for a fruity twist.
  
• Make it indulgent with chocolate chips or a drizzle of caramel sauce.
  
• Use pumpkin spice instead of cinnamon/nutmeg for a fall version.