1 loaf DAY OLD French or other crusty bread 14-16 ounces
6 eggs
2 cups milk
3/4 cup half and half
1/2 cup sugar See Notes
1 Tablespoon vanilla extract
1 teaspoon cinnamon
For topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 Tablespoons cold butter
Cut bread into cubes or tear into small pieces. Place in a greased 9 x 13-inch baking pan. In a medium bowl, whisk together eggs, milk, half and half, sugar, vanilla, and cinnamon. Pour over bread in the pan.
Cover and refrigerate for 2 hours or overnight.
Preheat oven to 350 degrees.
In a small bowl combine brown sugar, flour and cinnamon. Cut butter into small pieces and add to flour mixture. With a fork blend butter into mixture until it resembles small crumbs; sprinkle over bread in the pan.
Cover with foil and bake for 20 minutes. Uncover and bake for another 20-25 minutes or until golden brown and cooked through. To check, shake the casserole. If it wiggles a lot it's not done. Continue to bake until it cooked through completely.
NOTES
Use crusty or 1 day or 2 old bread as listed in ingredients. A soft bread will result in a soft (soggy) casserole.To crust up a fresh bread loaf: Let bread sit out for several hours or toast cubed bread in the oven at a low temperature around 200 for approximately 10-15 minutes.This has turned out well with refrigerating for several hours,overnight or baking immediately.Feel free to cut back on the sugar. I have made it successfully by cutting the sugar in half and no one seems to notice. Make to your preference.