Bread: Approximately 12-14 cups of cubed French bread. Using day-old or slightly stale bread works best, as it absorbs the custard mixture more effectively.

• Apples: One large apple thinly sliced. Opt for varieties like Honeycrisp, Granny Smith, or Fuji, which hold up well during baking and provide a pleasant tartness.
• Eggs: Eight large eggs. They form the base of the custard binding the casserole together and adding richness.
• Milk: Two cups of milk. Whole milk is preferred for a creamier texture but 2% or dairy alternatives like almond or oat milk can also be used.
• Vanilla Extract: Two teaspoons for a warm aromatic flavor that enhances the overall taste.
• Ground Cinnamon: One teaspoon to infuse the dish with a cozy spiced note that pairs perfectly with apples.
• Brown Sugar: Two-thirds cup to add sweetness and depth to the custard mixture.
• For the irresistible streusel topping:
• Brown Sugar: One-quarter cup for sweetness and a slight molasses flavor.
• All-Purpose Flour: One-quarter cup to provide structure to the streusel.
• Ground Cinnamon: Half a teaspoon to echo the warm flavors in the casserole.
• Unsalted Butter: Two tablespoons melted, to bring the streusel together and create a crumbly texture.