Instructions

• Lightly grease a 9x13-inch casserole dish. Place the cubed French bread in an even layer in the dish; set aside.
• In a large bowl, whisk together 8 large eggs, 2 cups milk (2% or whole), 1/2 cup heavy cream, 1/2 cup sugar, 2 tablespoons maple syrup, and 2 teaspoons vanilla extract until pale and well combined.
• Pour the egg mixture evenly over the bread, pressing gently on the bread pieces so they absorb the liquid. Work to coat as many cubes as possible.
• In a separate bowl, combine 1/2 cup cold butter cut into small cubes, 2/3 cup brown sugar, 1 cup all-purpose flour, 2 teaspoons vanilla extract, and 1/4 teaspoon salt.
• Use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture is coarse and crumbly.
• Sprinkle the crumb topping evenly over the soaked bread.
• Wrap the casserole dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
• When ready to bake, remove the casserole from the refrigerator and preheat the oven to 350°F (175°C). Unwrap the dish just before baking.
• Bake uncovered for 50 to 60 minutes, until the center is set (a knife inserted in the center should come out mostly clean). If the top is browning too quickly, loosely tent with aluminum foil and continue baking until done.
• Remove from the oven and let sit for a few minutes before slicing and serving.