One baguette of French bread, brioche, or sourdough Eight large eggs Two-cup milk Twenty-four percent viscous cream 1 tablespoon essence of vanilla twenty-five cups sugar
Dish the bread into uniformly distributed 1-inch slices in a greased baking dish measuring 9 by 13 inches.
Combine the eggs, milk, heavy cream, vanilla, and sugar in a medium basin; then, distribute the mixture evenly across the bread.
Refrigerate the dish covered in plastic wrap for a minimum of four hours, or overnight.
In a medium bowl, combine flour, brown sugar, cinnamon, and salt to create the topping. Incorporate butter into the mixture until a crumbly consistency is achieved.
The oven should be preheated to 350°F prior to baking. Once the baking dish is unwrapped, equitably distribute the topping over the bread.
Bake for 45–60 minutes, uncovered, depending on the desired tenderness.