½ cup (1 stick) unsalted butter, cold and cut into cubes
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup chopped pecans or walnuts
Maple syrup for serving
PREP TIME
2h
COOK TIME
45m
TOTAL TIME
2h45m
YIELD 6-8 servings
Instructions
Butter a 9x13 dish and evenly distribute cubed bread; set aside
Crack the eggs into a large bowl, add sugar then whisk. Add milk, vanilla and cinnamon and whisk until everything in incorporated.
Pour custard evenly over the bread. Gently press on the bread to make sure all the custard is absorbed into the bread - you may think you don't have enough custard, but you do.
Cover and refrigerate for at least 2 hours or overnight.
When you're ready to bake, preheat oven to 350 degrees.
Prepare the crumb topping by placing all the ingredients except for the nuts into a bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until course crumbs form. Mix in chopped nuts. Sprinkle crumb topping over the bread and bake uncovered for 45 minutes. Serve with maple syrup.