Step 1

Butter or spray a 9 x 13-inch casserole dish with cooking spray.

Step 2

Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.

Step 3

In a large bowl whisk the eggs until well beaten. Add in the milk, melted butter, vanilla, cinnamon, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.

Step 4

Pour the egg mixture evenly over the brioche cubes. You can gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).

Step 5

Prepare the topping: In a large bowl, stir together the flour, brown sugar, cinnamon and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats. Place the topping into a sealed container and refrigerate until you’re ready to bake.

Step 6

When you’re ready to bake, preheat the oven to 350 degrees F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.

Step 7

Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.

Step 8

Serve warm with Challenge butter and maple syrup.