A recent graduate of the French Culinary Institute in New York City, Virginia, or Ginny, created her blog Couple of Cooks a little over a year ago. It started as a place to share her favorite recipes and has expanded into a collection of...
Slice brioche bread in 3/4-inch thick slices and set aside. Whisk eggs in a small bowl and then add the half-and-half, whole milk, sugar, vanilla and cinnamon. Whisk until everything is well combined.
Butter a 2-quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without many gaps. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
Add the brown sugar, butter, walnuts, oats and cinnamon to a small bowl and mix ingredients together with fingers until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerate overnight.
To bake, preheat oven to 350 degrees F. Remove casserole from refrigerator and bring to room temperature, about one-half hour. Bake uncovered for 35-40 minutes or until top is golden. Remove and let set for 5 minutes and then serve with blueberry maple syrup.