Step 1

Grease the bottom of a 9" x 13" casserole dish. Cut or tear the bread into small chunks, approximately 1" in size, and place them evenly in the casserole dish.

Step 2

Whisk the eggs in a large mixing bowl, then add cream, milk, brown sugar, vanilla, cinnamon, and salt and mix until combined. Pour the mixture evenly over the bread, add the pecans, and toss to coat all the chunks have been coated, and arrange them in an even layer over the casserole dish. Cover the dish and keep chilled in the fridge overnight. If you want to cook the same day, leave it to stand at room temperature for an hour.

Step 3

Add brown sugar, cinnamon, nutmeg, and nuts to a mixing bowl and stir to combine. Cut cold butter and add it to the bowl, use your hands to combine the mixture until it forms a crumbly topping. Cover the bowl and place in the fridge until the morning.

Step 4

Preheat the oven to 350°F/175°C.

Step 5

Remove the casserole and the topping from the fridge and leave to stand for 30 minutes at room temperature. Evenly scatter the topping over the top of the casserole. Place in the oven and bake until the top is golden brown and the casserole has set approximately 45 minutes.

Step 6

Remove from the oven and let it stand for 10 minutes, then serve with warm maple syrup, whipped cream, or mixed berries. Serve and enjoy!