1- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to keep things from sticking. This step sets the stage for even baking and that golden top we all love.

2- In a big bowl, whisk together the 8 whole eggs, 2 cups whole milk, 1/2 cup heavy whipping cream, 3/4 cup sugar, and 2 tablespoons vanilla extract until it’s all smooth and dreamy.

3- Distribute the torn chunks of 1 loaf of crusty sourdough or French bread evenly in the greased pan, then pour the custard mixture over it. Press it down gently so every piece soaks up the goodness.

4- Cover the pan and pop it in the fridge for several hours or overnight trust me, this makes the flavors mingle like old friends. While that’s chilling, mix up the topping.

5- For the topping, combine 1/2 cup all-purpose flour, 1/2 cup firmly packed brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, and that pinch of nutmeg if you like. Cut in 1 stick of cold butter until it looks like fine pebbles, then sprinkle it over the casserole before baking.

6- Bake at 350°F (175°C) for about 45 minutes for a soft, gooey center or up to 1 hour for something firmer. Total prep time is around 15 minutes, with cooking taking about 1 hour easy peasy!

7- Once it’s done, pull it out and let it cool a bit. Serve warm with a pat of butter, a drizzle of maple syrup, and maybe some fresh fruit on top for extra flair.