Grease a glass 9x13 pan with butter. If you are using a smaller loaf of bread, you may want to consider using an 8x8 pan instead. Tear the bread into larger chunks or cut it into cubes and place in the dish.
Add the eggs, milk, cream, and honey to a large bowl and whisk together until combined. Pour the mix over the bread crumbs. At this point, you can cover the dish and let it sit overnight in the fridge. You can also bake it right away.
For the topping: In a separate bowl, mix together the flour, sucanut, cinnamon, salt, and nutmeg. Add in the butter. You can use a pastry cutter or I like to throw all the ingredients in the blender and pulse to create a crumbly texture. This can be stored in a container in the fridge overnight if you make the recipe ahead of time.
When you’re ready to bake the casserole, preheat the oven to 350 degrees. Sprinkle the crumb topping over the bread mixture. Bake for 45 minutes to create a softer bread pudding texture or 1 hour for a texture that is more firm and crisp.
Serve with fresh fruit, homemade whipped cream, maple syrup, butter, or honey.