Ingredients
Scale
- ½ loaf of stale French bread, cut into cubes (about 4 cups)
- 4 large free range eggs, lightly beaten
- 1 cup whole milk
- ¼ cup of cream
- 1/3 cup of sugar
- 1 TBS vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp each ground nutmeg and cardamom
- —-
- For the crumble topping:
- ¼ cup of flour
- ¼ cup soft light brown sugar, packed
- ¼ cup cold butter, cut into bits
- ¼ cup of oatmeal
- Pinch salt
- ¼ tsp each ground cinnamon, grated nutmeg and ground cardamom
Instructions
- Butter a large flan dish, about 1 ½ inches tall and 10 inches in diameter.
- Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom. Beat together the eggs, cream, milk, sugar and vanilla. Pour over the bread evenly.
- Cover tightly with plastic cling film. Place into the refrigerator to chill for several hours or overnight.
- To make the topping, whisk the sugar and flour together in a small bowl. Stir in the salt and spices. Drop in the butter. Rub all together until it forms big clumps.
- Add the oats and rub them in. You will want a mixture which resembles coarse breadcrumbs. Ideally there should be some small and some large clumps. Cover and place in the refrigerator to chill.
- When you are ready to bake, preheat the oven to 350*F. Sprinkle the crumb mixture over top of the bread mixture. Bake for 40 to 45 minutes until set and golden brown. A knife inserted near the centre should come out clean.
- Cut into wedges to serve. Serve with your favourite accompaniments.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 350