Overnight French Toast Casserole

Ingredients

• 3 Tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 1 pinch ground nutmeg
• 6 large eggs
• 1 cup milk, anything but skim
• 1 cup half and half
• 1 1/2 tsp vanilla extract
• 1 loaf sourdough bread, cut into 1-inch slices then slices cut into 1-inch cubes
• 2 Tbsp melted butter, plus more butter for baking dish
• Powdered sugar, for dusting, about 1 tsp
• Real maple syrup or pancake syrup, for serving
• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/8 tsp salt
• 1/4 cup unsalted butter, cold and diced into small cubes

Directions

1. For the French toast, butter a 13 by 9-inch baking dish. Put the bread cubes in the dish and nudge them around until they sit in an even layer. In a mixing bowl with a pour spout, whisk the sugar, cinnamon, and nutmeg together. Add the eggs and whisk until everything is smooth, scraping the bowl as you go. Pour in the milk, half and half, and vanilla, then whisk again until combined. Pour the egg mixture slowly over the bread, aiming for even coverage; if any cubes look left out, just turn them over and press them into the custard in the dish. Cover with plastic wrap and refrigerate overnight, or at least 10 hours.
2. In the morning, heat the oven to 350 degrees. While it warms, take the casserole out of the refrigerator and let it sit at room temperature; you want about 15 minutes for that. Make the crumble during this same time.
3. For the crumble, whisk the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the butter, then work it into the flour mixture with a pastry cutter or a long-pronged fork until you have rough, crumbly bits. If the oven is still coming up to temperature, slide the crumble into the refrigerator and wait to add it until right before the casserole goes in.
4. Scatter the crumble evenly over the casserole, then bake in the heated oven until it is set and the middle is cooked through rather than wet, about 38 – 45 minutes.
5. Let it cool for a few minutes. Pour the melted butter over the top, add a dusting of powdered sugar if you like, then cut into squares and serve warm with maple syrup drizzled over each piece.