Step 1

Grease a 9x13-inch baking dish with butter and arrange the dry bread slices in the baking dish in two rows. (The bread needs to be stale, see my tips above!)

Step 2

In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, and vanilla extract. Pour evenly over the bread.

Step 3

Cover the baking dish with plastic wrap or a lid and refrigerate overnight. (See instructions for baking right away below!)

Step 4

To make the topping, mix flour, brown sugar, pecans, cinnamon, and salt together in a bowl. Grate the cold butter on top and mix until crumbly. Store in a plastic bag or container in the fridge.

Step 5

On the next morning, remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).

Step 6

Sprinkle the topping over the french toast and bake, uncovered for 40-45 minutes until browned and set but soft in the middle. If it browns too fast cover with aluminum foil. (If you like your French Toast Casserole more set bake for a few more minutes.)

Step 7

Serve warm, drizzled with maple syrup.