Ingredients

• 1 loaf Challah Bread
• 6 Large Eggs
• 2 1/2 cups Eggnog
• 3/4 cups Granulated Sugar
• 2 tablespoons Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
Streusel Topping:
• 1/2 cup All-Purpose Flour
• 1/2 cup Light Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/2 cup cold Unsalted Butter, cut into pieces
• Powdered Sugar & Maple syrup-for serving

Directions

Night Before:
1. Spray a 9 x 13-inch baking pan with cooking spray. Cut challah bread into cubed chunks and place in the pan.
2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator overnight.
The Next Morning:
3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks.
4. When you’re ready to bake the casserole, preheat oven to 350 degrees F. Remove from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the golden brown.
5. Serve warm with maple syrup.