Sobre esta receta

Una cazuela clásica de tostadas francesas para preparar la noche anterior que transforma un pan en un horneado dorado, cremoso y que agrada a todos para el desayuno. Las rebanadas gruesas absorben una mezcla rica de huevo y crema durante la noche, luego se hornean esponjosas y tiernas por dentro con una parte superior ligeramente crujiente. Terminada con un streusel de azúcar moreno y mantequilla, es el plato de brunch preparado con anticipación por excelencia — simplemente colócalo en el horno la mañana del día y deja que haga el trabajo.

Instrucciones

1. 1

   Grease a baking dish (9x13-inch) with butter or cooking spray. Arrange the brioche or challah loaf slices in the dish in overlapping rows, like shingles, fitting them snugly. It's okay if the slices overlap — they'll soak up the custard and settle during baking.

2. 2

   In a mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, pure vanilla extract, cinnamon, nutmeg, and kosher salt until smooth and well combined.

3. 3

   Pour the custard mixture evenly over the brioche or challah loaf slices, making sure every piece is coated. Gently press the bread down with your hands or a spatula to help it absorb the liquid. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight (8–12 hours) for best results.

4. 4

   In a medium mixing bowl, combine the all-purpose flour, light brown sugar, cinnamon, and kosher salt. Add the butter cubes and use a pastry cutter (or your fingertips) to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Cover and refrigerate alongside the casserole until ready to bake.

5. 5

   When ready to bake, remove the casserole and streusel from the refrigerator and let them sit at room temperature for 20–30 minutes while the oven preheats to ![350°F]. This takes the chill off and promotes even baking.

6. 6

   Sprinkle the streusel topping evenly over the soaked brioche or challah loaf, covering the surface completely.

7. 7

   Bake uncovered for 45–55 minutes, until the top is deep golden brown, the edges are set, and the center jiggles only slightly when gently shaken. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes. A toothpick inserted in the center should come out clean with no wet custard.

8. 8

   Remove from the oven and let the casserole rest for 10 minutes before serving — this helps it set up and makes it easier to scoop. Dust with powdered sugar, top with berries, and serve with maple syrup on the side.