BAKED FRENCH TOAST CASSEROLE WITH STREUSEL

SERVES 6

Streusel topping

¼ cup unsalted butter, softened ¾ cup all-purpose flour

1 cup chopped pecans (optional) ¾ cup granulated sugar

1½ tsp ground cinnamon

French toast casserole

8 eggs 2½ cups 2% milk

½ cup granulated sugar 1 tbsp vanilla extract

½ tsp ground nutmeg

½ tsp ground cinnamon Kosher salt

12 cups cubed hearty bread

To serve

1½ cups whipped cream (optional) Maple syrup (optional)

To make the streusel topping, in a medium bowl, using a pastry cutter or two knives, cut the butter into the flour. Add the pecans (if using), sugar and cinnamon, and stir. Add 1 tablespoon of water, working it in with a stiff spatula or wooden spoon until you have a crumbly dough. (This can also be done in a food processor on pulse.) Place in the fridge, uncovered, to chill for at least 1 hour, or up to overnight.

To make the casserole, whisk the eggs in a large bowl. Add the milk and whisk to incorporate. Add the sugar, vanilla, nutmeg, cinnamon and a pinch of salt. Mix to combine.

Place the bread cubes in a 13- x 9-inch baking dish and pour the egg mixture overtop, making sure the whole shebang is well coated. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F. Lightly mix the casserole with a wooden spoon and then scatter the streusel topping evenly overtop.

Bake on the middle rack of the oven for about 50 minutes, until the streusel is browned and bubbly and the casserole is showing no signs of wobbling.

Serve with a dollop of whipped cream or maple syrup – or both! – if you like.