French Toast Casserole

Tear or cube the bread into 1-2" pieces and grease a 9x13" baking dish. Pile all of the bread into the pan.

Whisk the eggs, milk and heavy cream. Add the sugars, cinnamon and vanilla extract in a bowl until smooth. Pour the custard all over the bread, occasionally pressing the bread down a little. Wrap the entire dish in saran wrap and place in the fridge overnight. If you need to bake it the same day, set the pan out to absorb the custard for 1 hour before baking.

Prepare the topping by adding to a bowl the flour, brown sugar, cinnamon and salt whisking to combine. Cut in the butter with a pastry cutter and squeeze the mixture together in clumps. Place in a ziploc bag and refrigerate to keep the mixture held together.

Preheat the oven to 350 degrees F.

Remove the saran wrap and sprinkle the top with clumps of the topping. Place in the oven for 45-60 minutes. I like it somewhere in between but if you like it extra dry and not soft in the middle then go for 60 minutes.

Remove from the oven and dust with powdered sugar. Serve with Buttermilk Syrup (see note)