Description

An easy, make-ahead Labor Day brunch recipe featuring a rich custard base with brioche or challah bread and a crunchy cinnamon streusel topping. This dish allows you to enjoy your holiday morning while it bakes.

Ingredients

Scale

1 loaf thick-cut brioche or challah bread (about 24–30 oz), cut into 1.5-inch cubes
2 tablespoons unsalted butter (for greasing dish)
8 large eggs, room temperature
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons pure maple syrup
1/2 teaspoon salt
1 cup all-purpose flour (for streusel)
1/2 cup packed brown sugar (for streusel)
1/2 cup cold unsalted butter, cubed (for streusel)
1 tablespoon ground cinnamon (for streusel)
1/2 cup chopped pecans or walnuts, optional (for streusel)

Instructions

Preheat oven to 350°F (175°C).
Cut bread into 1.5-inch cubes and toss into a 9×13-inch baking dish. Brush the top lightly with 2 tablespoons of melted butter.
In a small bowl, mix flour, brown sugar, cinnamon, and nuts. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized chunks. Set aside.
In a large bowl, whisk eggs until blended. Add heavy cream, milk, vanilla, maple syrup, cinnamon, and salt. Whisk vigorously until smooth and frothy.
Pour custard evenly over the bread cubes. Gently press down on the bread to ensure every piece is soaked.
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, ideally overnight (8-12 hours).
Remove casserole from fridge 20 minutes before baking. Sprinkle streusel topping evenly over the soaked bread.
Bake for 45-50 minutes until the top is golden brown and crunchy, and the center is set (not jiggly). Tent with foil if browning too quickly.
Let rest for 10 minutes before serving warm with extra maple syrup.

Notes

Use day-old bread for better absorption. Ensure butter for streusel is cold for flaky texture. Can be made gluten-free by using GF bread and flour. Dairy-free version uses coconut milk and coconut oil. Do not freeze baked casserole; freeze unbaked instead.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 28
Sodium: 320
Fat: 24
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 12

Keywords: overnight french toast, labor day brunch, brioche casserole, cinnamon streusel, make ahead breakfast, holiday brunch