1 loaf sourdough bread or brioche, challah or French bread ▢8 large eggs ▢2 cups milk ▢½ cup heavy cream ▢1 tablespoon vanilla extract ▢¾ cup sugar Topping ▢½ cup all-purpose flour ▢½ cup packed light brown sugar ▢1 teaspoon ground cinnamon ▢¼ teaspoon salt ▢½ cup cold unsalted butter cut into pieces
Dish the bread into uniformly distributed 1-inch slices in a greased baking dish measuring 9 by 13 inches.
Combine the eggs, milk, heavy cream, vanilla, and sugar in a medium basin; then, distribute the mixture evenly across the bread.
Refrigerate the dish covered in plastic wrap for a minimum of four hours, or overnight.
To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly.
The oven should be preheated to 350°F prior to baking.
Once the baking dish is unwrapped, equitably distribute the topping over the bread.
Bake for 45–60 minutes, uncovered, depending on the desired tenderness.