1 loaf crusty sourdough or french bread
8 whole eggs
2 1/2c whole milk (600g)
100g granulated sugar
100g brown sugar
2 tablespoons vanilla extract

60g all-purpose flour
110g firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
freshly grated nutmeg
1 stick cold butter, cut into 16 pieces.

Dry bread in the oven at 200f until hard like croutons about 1h.

Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.

Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla.

Pour evenly over the bread. Cover the pan tightly and store it in the fridge until needed (overnight preferably).

Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl.

Stir together using a fork. Add the butter and with a pastry cutter or food processor, and mix it all together until the mixture resembles fine pebbles.

Store in a re-sealable plastic bag in the fridge.

Remove the casserole from the fridge and sprinkle the topping over the top.

Bake 350 for 45m

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.