OVERNIGHT BUTTERSCOTCH FRENCH TOAST BREAD PUDDING CASSEROLE

2 tablespoon softened butter

1 large load French baguette, cut into 1-2” cubes (about 8-10 cups)

¾ cup butterscotch morsels

8 eggs

1 ½ cups heavy cream

1 ½ cups milk

4 tablespoon brown sugar

1 heaping teaspoon cinnamon

2 tablespoon vanilla

½ teaspoon salt

 

Crumble:

½ cup sugar

¼ cup brown sugar

½ cup flour

½ teaspoon cinnamon

1 stick of butter – cold and cut into small pieces

Grease a 9” x 13” pan with the softened butter.  Spread the bread evenly over the bottom of the pan.  Sprinkle the butterscotch morsels over the bread.

Whisk the eggs, cream, milk, brown sugar, cinnamon, vanilla, and salt together in a large bowl.  Pour this mixture evenly over the bread, pressing with a spoon so that all of the bread is submerged.  Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.

Combine all of the crumble ingredients in a bowl and combine with your fingers, massaging the ingredients together until they are the texture of coarse meal.  Sprinkle the crumble over the top of the casserole.  You can also make the crumble the day before and keep in a separate bowl in the fridge.

Bake for 45-50 minutes unti9l the crumble top is browned and the casserole is set in the center and a knife comes out clean.

Let cool for 10 minutes and cut into squares.

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