This week, Chef Jeff Abate from Aux Delices Foods, shows Tina Redwine how to make French toast casserole.

2 pound brioche bread, cut into 1 inch cubes

12 eggs

2 cups milk

2 cups heavy cream

½ cup brown sugar

3 teaspoons cinnamon

1 teaspoon salt

2 tablespoons vanilla extract

Streusel Topping

6 ounces butter, soft

1 cup brown sugar

2 teaspoons cinnamon

3 tablespoons flour

¼ teaspoon nutmeg

Place the cubed brioche in a large bowl. Whisk together the eggs, milk, cream, brown sugar, spices and vanilla. Pour the cream mixture over the bread and allow to sit, refrigerated, at least 2 hours or overnight.

To make the topping:

Combine all of the ingredients by hand until the streusel

reaches a pebble-like consistency. Sprinkle over the top of the casserole.

Preheat oven to 325 degrees.

Pour the bread mixture into a greased 13x9x 2 pan. Bake for 75-90 minutes or until the center feels springy to the touch.

Serves 10-12