Maple-Pecan French Toast Breakfast Bake with Cinnamon Streusel

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.

Cut the bread into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and toast in the oven for 10 minutes to dry them slightly.

In a large bowl, whisk together 6 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/4 cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until well combined.

Add the bread cubes to the egg mixture and gently fold to coat all pieces evenly. Let the mixture sit for 10 minutes, occasionally pressing the bread down to absorb the custard.

While the bread is soaking, prepare the streusel topping. Roughly chop 3/4 cup of the pecans (reserve 1/4 cup for garnish).

In a medium bowl, combine the chopped pecans, 1/2 cup brown sugar, 1/2 cup all-purpose flour, and 1 teaspoon cinnamon. Cut in 4 tablespoons of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.

Sprinkle the streusel topping evenly over the bread mixture.

Melt the remaining 2 tablespoons of butter and drizzle over the top of the streusel.

Bake in the preheated oven for 45-50 minutes, until the custard is set and the top is golden brown. If the top browns too quickly, cover with foil for the remainder of the baking time.

Let the breakfast bake rest for 10 minutes before serving.

Toast the remaining 1/4 cup pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant.

Serve the breakfast bake warm, topped with fresh berries, toasted pecans, a dusting of powdered sugar, and additional maple syrup if desired.