Bread casserole with walnut topping

Ingredients:

Casserole

• 1 Italian focaccia bread, cut into 18 pieces
• 1 tbsp (15 g) softened butter, for greasing the pan
• 6 large eggs
• 1/3 cup sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 cups whole milk
• 1 cup heavy cream

Walnut Crumble Topping

• 3/4 cup brown sugar
• 1/4 cup flour
• 1/2 tsp ground cinnamon
• 1/4 tsp. grated nutmeg
• 110 g butter, cut into cubes
• 1 cup chopped walnuts

Preparation:

1. For the casserole: Generously grease a 3-quart loaf pan. Line the bottom with bread slices in three rows of 6 slices.
   
   Combine the eggs, granulated sugar, vanilla, cinnamon, nutmeg, and 1/2 teaspoon salt in a large bowl until smooth. Add the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure all the slices are covered. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to 12 hours.
2. Position the rack in the center of the oven and preheat to 200 degrees.
   
   For crumbleCombine brown sugar, flour, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add the butter and knead with your fingers until the mixture forms crumbly pieces of butter about the size of peas. Stir in the walnuts.
3. Assembling the dishPlace the bread slices in a baking dish. Sprinkle with bread crumbs.
   
   Bake the crumble until the top is puffed and browned and a knife inserted into the center comes out clean, about 45 minutes; check for doneness and cover with foil if the crust is cooking too quickly. Serve hot.
   
   Recipe bread casserole with corn.