5-6cupsColomba bread, cubed* (or any sweet bread or even croissant)
2tablespoonsbutter melted
3largeeggs
1¼cupsmilk
2tablespoonsbrown sugar (lightly packed)
½tablespooncinnamon
¼teaspoonsalt
*Bite size / medium cubes
TOPPING
½tablespooncinnamon
¼cupbrown sugar (lightly packed)
3tablespoonsflour
3tablespoonsbutter
EXTRAS
2tablespoonshazelnuts, almonds or walnuts (optional)
2-3tablespoonspowdered sugar
1cupmaple syrup (more or less)
Instructions
BREAKFAST CASSEROLE
Pre-heat oven to 375F/190C. I used an 11 x7 inch / 28x18cm rectangle casserole dish.
Melt the butter and spread it on the bottom of the casserole dish, top with the cubed sweet bread, set aside.
In a large bowl whisk together the eggs and milk until well combined, whisk in the cinnamon, brown sugar and salt. Pour the egg mixture over the cubed bread and gently toss to coat.
Top the soaked bread cubes with the crumb mixture, bake for approximately 30-35 minutes then raise the heat to 400F/200C and continue to bake for 8-10 minutes until puffy and baked through. Let sit 5 minutes, serve with maple syrup and or powdered sugar. Enjoy!
TOPPING
In a small bowl mix together the cinnamon, brown sugar and flour, cut in butter and combine to form small crumbs. I used a food processor and I also added 2 tablespoons of hazelnuts, I pulsed until I got a coarsely crumb mixture.
Notes
Store leftovers of your breakfast casserole either covered with foil in the pan or divided into airtight containers in the refrigerator for up to 3-4 days. Reheat portions gently in the microwave until warmed through. To freeze - Cool completely then cover with plastic wrap, then foil and freeze. Thaw overnight in the refrigerator then remove the plastic wrap, cover with foil and reheat in the oven at 350°F for 20 minutes until warmed through.