Description
Top with syrup and serve with bacon and fresh berries for a delicious Sunday brunch.
Ingredients
Scale
- 2 tbsp butter
- 8 eggs
- 2 cups milk
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp orange peel
- 1 loaf Cottleston Italian bread
Streusel topping:
- 6 tbsp melted butter
- 1/2 tsp vanilla
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup oatmeal
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350º. Prepare a 3-qt baking dish by rubbing with 2 tbsps of butter. Set aside.
- In a large bowl, add cracked eggs, milk, vanilla, and spices. Whisk until well combined.
- Rip Cottleston Italian loaf into small pieces, about 2×2″. Dump bread pieces in the bowl with the egg mixture. Squish bread around to soak up as much of the egg mixture as possible. Spread into prepared pan.
- In a separate bowl, make the streusel topping by mixing together melted butter and vanilla with a fork. Add flour, brown sugar, oatmeal, cinnamon, and salt and mix until clumpy. Sprinkle topping over the bread mixture. Bake for 45 minutes to 1 hour, less time for a more gooey center and longer for a set center.
- Let casserole cool for just a few minutes before dishing up. Top with syrup or berry sauce.
Notes
If making ahead of time, refrigerate the bread mixture after step 2. When ready to bake, make the streusel topping, sprinkle over casserole, and bake. The casserole may take 5-10 minutes longer to bake as it’s going in the oven cold.