Apple Pecan Streusel French Toast Casserole

Method

1. Heat the oven to 300°F. Spread the bread cubes on a sheet pan and bake 15 to 20 minutes, stirring once, until dry and just starting to color, then cool. Butter a 9x13-inch baking dish.
2. Toss the bread and apples together in the dish. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon and salt until the sugar dissolves.
3. Pour the custard over the bread and press down with a spatula so every cube touches liquid. Cover and refrigerate at least 4 hours or overnight, up to 24 hours.
4. Heat the oven to 350°F. Rub the cold butter into the flour, brown sugar and pecans with your fingertips until the streusel clumps in pea-size pieces, then scatter it over the top.
5. Bake straight from the fridge and do not let the soaked casserole sit out. Tent it loosely with greased foil so it does not touch the streusel and bake 30 minutes. Uncover and bake 25 to 30 minutes more, until the top is deep golden and the center reads 160°F.
6. Rest 10 minutes so the custard finishes setting, then serve with the warm maple syrup.