Ingredients:

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 8 cups challah bread, cubed
  • 2 medium apples, peeled, cored, and diced
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons unsalted butter, melted (topping)
  • 2 tablespoons all-purpose flour (topping)
  • 1/4 cup packed light brown sugar (topping)
  • 1/2 teaspoon ground cinnamon (topping)

Instructions:

  1. Whisk together eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a large bowl until well combined.
  2. Grease a 9x13 inch baking dish. Arrange bread cubes in the dish. Scatter diced apples and nuts (if using) evenly over the bread.
  3. Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread is fully submerged. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  4. In a small bowl, combine melted butter, flour, brown sugar, and cinnamon. Mix with a fork until crumbly (topping).
  5. Preheat oven to 350°F (175°C). Remove plastic wrap from the casserole. Sprinkle topping (if using) evenly over the top.
  6. Bake for 45-50 minutes, or until golden brown and the custard is set. A knife inserted into the center should come out clean.
  7. Let cool for a few minutes before serving.