- 16 ounces challah, cut into 1 inch cubes (preferably day old)
- 2 cups milk
- 1/ 2 cup half and half
- 8 eggs
- 1/ 2 cup brown sugar, packed, divided
- 1/ 2 tablespoon vanilla extract
- 1 teaspoon zest of an orange
- 1/ 2 teaspoon kosher salt
- 2 teaspoons cinnamon, divided
- 1/ 2 teaspoon nutmeg, ground
- 1/ 3 cup all purpose flour
- 4 tablespoons butter, unsalted, cold and cubed
- 6 ounces fresh blueberries
- 6 ounces fresh raspberries
- Maple syrup, for garnish
- Powdered sugar, for garnish
Grease a 13×9 baking dish and spread your cut bread inside.
In a large bowl whisk together: milk, half & half, eggs, 1/4 cup brown sugar, vanilla extract, orange zest, kosher salt, nutmeg, and 1 tsp cinnamon. Ensure all eggs are fully whisked. Carefully pour over the top of the bread, evenly distributing over the pieces on top. Cover with aluminum foil and refrigerate overnight.
Remove from the refrigerator, preheat the oven to 350 degrees F. In a small bowl combine the flour, cold butter, 1 tsp cinnamon, and 1/4 cup brown sugar. Mix with your finger tips until combined and crumbly. Sprinkle over the top of the bread.
Place in the oven and bake for 60 minutes. After 45 minutes if the top begins to burn, tent the top with some aluminum foil for the remaining duration. Remove from oven, the top should be crisp and the middle spongey, but not wet. Top with the fresh berries and optional powdered sugar. Serve with maple syrup.