L E G E N D A R Y S M O K E D M E A T S & S A U S A G E
O M A H A N E B R A S K A S I N C E 1 9 4 9
Stoysich
About the Recipe
Custard-soaked bread is flavored with sweet cinnamon and nutmeg, and baked until golden and fragrant. This can be made a day ahead.
Ingredients
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the baking dish
1 (1-pound) loaf unsliced sourdough, Italian, or French bread (not baguette)
8 large eggs
3 cups half-and-half, or 1 1/2 cups each whole milk and heavy cream
3/4 cup packed light brown sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground nutmeg, divided
2 ounces chopped nuts (about 1/2 cup), such as pecans or walnuts (optional)
1/4 cup all-purpose flour
Maple syrup, whipped cream, fresh berries and powdered sugar, for serving options
Preparation
Lightly coat a 9x13-inch or other 3-quart baking dish with unsalted butter.
Tear 1 loaf unsliced bread into bite-size (1- to 2-inch) chunks. Arrange the bread in an even layer in the baking dish.
Whisk 8 large eggs, 3 cups half-and-half, 1/2 cup of the packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until combined.
Pour evenly over the bread, then press the bread down slightly into the custard. Cover the baking dish and refrigerate overnight or up to 24 hours. Alternatively, to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
Meanwhile, toss 2 ounces chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
Add 4 tablespoons room-temperature unsalted butter, and pinch and squeeze it into the flour mixture until moist, small clumps form. Refrigerate until ready to bake.
When ready to bake, heat the oven to 350°F. Uncover the casserole and let sit at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden-brown, and set, 45 to 50 minutes. Let cool for 5 minutes before serving.
Top with maple syrup or powdered sugar, and fresh berries or whipped cream.