Step 1

Cut up the fresh loaves of bread and evenly spread them onto a baking sheet to dry out for the day. (To speed this process up, you can dry the bread cubes out in the oven instead. Place the baking sheet of bread cubes in the oven at 170 F for about 15 minutes, stirring them occasionally so that they dry out evenly.)

Step 2

To a medium sized mixing bowl, add the eggs, milk, cinnamon, vanilla, salt, and nutmeg. Whisk until well combined.

Step 3

To a large mixing bowl, add half the dried out bread cubes and pour in half the egg mixture. Gently mix until the bread is evenly coated. Add in the rest of the bread cubes and egg mixture, and gently mix until the bread cubes are coated.

Step 4

Cover the bowl, and let it rest in the fridge for at least 4 hours* (so the bread can absorb the liquid and all the flavors).

Step 5

In a medium mixing bowl, mix the brown sugar and butter cubes together to make a crumble. Cover and store in the fridge until you’re ready to cook the casserole. If the butter and sugar begin to create a smooth texture, break it up with a fork after it's cooled in the fridge.

Step 6

Right before bed, or when you're ready to cook the casserole, generously grease the inside of a 6 quart Crockpot. Dump the soaked bread mixture in and spread it out evenly. Crumble the butter and brown sugar mixture overtop. Set the crockpot to LOW, and cook for 7 hours. (If you’re in a hurry, you can cook it on HIGH for 3 - 4 hours.)

Step 7

When you wake up in the morning, serve with maple syrup, powdered sugar, fresh strawberries or blueberries and enjoy!