1 loaf crusty sourdough or french bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T vanilla
Topping
1/2 c. flour
1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter cut in pieces
Grease 9x13 pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. In separate bowl, mix topping ingredients until it resembles fine pebbles. Store in a ziploc in the fridge.
When you're ready to bake, preheat oven to 350. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 min for a softer, more bread pudding texture, 60 min for a more firm texture.
